Basil Lemon Drizzle
Makes 1/2 cups | Prep Time 5 minutes | Cook Time 0 minutes
This is the little black dress of condiments—appropriate in almost any situation. What it really comes down to is mixing lemon zest, basil, and lemon juice, and—zingo!—you have a condiment that brightens and brings out the flavor in anything you put it on top of—veggies, chicken, fish, whatever. An added bonus is the blast of cancer-fighting properties, especially basil’s anti-inflammatory agents and lemon’s antioxidant phytochemicals.
Instructions
Put all of the ingredients in a food processor and process until well blended.
GOES WITH: Cooling Cucumber Avocado Soup, Minestrone, Roasted Red Roma Tomato Soup, Creamy Broccoli and Potato Soup, Italian White Bean Soup, Lemon Mustard Salmon Salad, Nana’s Egg Salad, Easy Eggs in a Cup, Basil Broccoli, Mediterranean Lentil Salad, Simple Tuscan Farro, Tuscan Farro and Bean Salad, and, as you might guess from this list, myriad other savory dishes.
VARIATION: For a richer drizzle that’s more like pesto, add 1⁄4 cup pecans or walnuts when you process the ingredients.
STORAGE: Store in an airtight container in the refrigerator for 7 to 10 days or in the freezer for 2 months.
PER SERVING: 2 tablespoons Calories: 125; Total Fat: 14.1 g (2 g saturated, 10 g monounsaturated); Carbohydrates: 1 g; Protein: 0 g; Fiber: 0 g; Sodium: 150 mg
Reprinted with permission from The Cancer-Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery. Copyright © 2009 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.
Ingredients
1 cup loosely packed fresh basil leaves
2 tablespoons freshly squeezed lemon juice
1 teaspoon lemon zest
1⁄4 cup extra-virgin olive oil
1 teaspoon maple syrup (optional)
1⁄4 teaspoon sea salt