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(recipe, Eric Gower)
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.
- 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
- 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.