I always use two cloves of garlic for this recipe but if you like the kick of garlic, consider using twice the amount. It tastes good as a spread on sandwiches or on hot pasta.” – Mavra


  • 2 cups tightly-packed fresh basil leaves, chopped
  • ½ cup Mavra’s Greek Oil
  • 2 cloves garlic, crushed
  • ½ cup grated Parmesan cheese
  • Pinch of salt


  1. Clean and wash basil leaves, pat dry.
  2. Using a blender, add basil, oil and garlic until well mixed. Add Parmesan and salt.
  3. Place in airtight jar, covering the top with a thin layer of olive oil, to preserve flavor and aroma. Will last up to two weeks in the refrigerator.

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