I love to keep several glass jars of Pineapple Basil concentrate in my freezer. It is so easy to scoop out a spoonful and add to mineral water with ice for a refreshing beverage — like a breath of spring on a winter day.

You can also add it to Coconut Smoothies for a very special treat.

The concentrate is a great way to use up your fresh bunches of basil from the market, or when your garden is abundant and your family says, “No more pesto, please!”

Now I’ve found it makes a delicious salad dressing, too.

Pineapple Basil Concentrate:

  • 1 container frozen pineapple juice
  • 8 large leaves of fresh basil, lightly chopped (or more, if you like)


  1. pour the juice concentrate into a blender.
  2. add the chopped basil leaves and blend well.
  3. the finished puree will have small specks of basil floating in it, looking like black pepper.
  4. pour into a glass container and freeze.

Pineapple Basil Salad Dressing:

  • 1/2 cup Pineapple Basil concentrate
  • 1/8 cup water
  • 2/3 cup of light salad oil, such as safflower or avocado
  • 1/2 tsp. Celtic Sea Salt

Directions for salad:

Blend all the dressing ingredients.

A really wonderful salad combo for this dressing is: Spring Mix salad greens with green leaf lettuce (50-50), English cucumber slices, fresh apple or pear slices, avocado slices or chunks, and salted macadamia nuts. Toss with dressing.

Try savory flavored macadamia nuts if you can find them. I love this with garlic-Parmesan flavored nuts!