Strawberry Basil Salsa

Course Appetizer


  • 10 fresh basil leaves
  • 1 small shallot peeled and stem end removed
  • 1 pint fresh strawberries washed and hulled
  • 1 tbsp FRENCH PANTRY Meyer Lemon Oil
  • 1 tbsp FRENCH PANTRY Strawberry Dark Balsamic or Traditional Dark Balsamic
  • 1/2 tsp FRENCH PANTRY Sel Gris Salt
  • To serve: chips, crackers or crostini


  • Place basil and shallot into Eco-Chop and pull 6-8 times until finely minced.
  • Place remaining ingredients into Eco-Chop and pull 4-5 times until the strawberries are roughly chopped and mixture is combined.


Bon TIP: This salsa is fabulous on its own with chips, crackers, or crostini but also delicious served over goat cheese, Brie or even grilled chicken!