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Basil-Lemon Sauce

From the book The Breakaway Cook by

Introduction

Now that fresh basil is available year-round, I use this sauce all the time. Try it on salads, on eggs, on cooked vegetables, and over grilled fish. Regular lemons can also be used.

Ingredients

10 large fresh basil leaves (about 1 cup loosely packed)
~ Zest and juice of 2 lemons, preferably Meyer
½ cup fruity extra virgin olive oil
1 Tbsp. maple syrup

Steps

  1. Combine the basil, lemon zest and juice, oil, and maple syrup in a blender. Puree and transfer to a jar with a tight-fitting lid. Keeps in the refrigerator for about 7-10 days.
the breakaway cook

This content is from the book The Breakaway Cook by Eric Gower.

Copyright © 2007 William Morrow Cookbooks
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