Our friend Jen Bryman makes this flavorful, bright-green sauce in the summer when basil is plentiful. It is thicker than most flavored oils, and even more straightforward than Pistou. As with pesto, you may replace the basil with arugula for a more peppery effect. We love this sauce with asparagus, on salads, dotted on fresh cheeses, and drizzled over pasta dishes.

Combine in a blender:

Blend until smooth. Let sit, refrigerated, for at least 30 minutes before using to allow the flavors to meld. Keep refrigerated for up to 5 days.