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+ servings
Heirloom tomatoes topped with basil sauce.
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5 from 5 votes

Basil Sauce with Lemon and Garlic

Lemony garlic Basil Sauce is fresh and sweet with a hint pepper. Drizzle on salads, sliced tomatoes, or spread over crusty bread.
Prep Time5 minutes
Cook Time0 minutes
Total Time5 minutes
Course: dressing, sauces
Cuisine: Italian
Servings: 6
Calories: 83kcal
Author: Alison Corey

Ingredients

  • 1 cup fresh basil leaves
  • ¼ cup extra virgin olive oil
  • 2 cloves garlic
  • 1 tablespoon white wine vinegar
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

Instructions

  • Clean and wash basil leaves. Remove any leaves that are brown or discolored. Remove stems.
  • Add fresh basil, minced garlic, olive oil, lemon juice, white wine vinegar, salt and pepper to food processor. Pulse until all ingredients are well combined. Transfer to a small air tight container. Keep in the refrigerator for up 2 days.

Video

Notes

Tips for Making Basil Sauce
  • Use fresh basil leaves, remove any leaves that are brown or discolored
  • Remove stems before blending in the food processor
  • Use fresh-squeezed lemon juice. I use the juice of half a lemon
  • Mince the garlic before adding it to the food processor so you don't get any chunks of garlic
  • Keep refrigerated in an airtight container for up to 2 days.
  • Add sauce to an ice cube tray, and freeze. Defrost when ready to use. Frozen basil cubes will keep for up to 3 months. 

Nutrition

Calories: 83kcal | Carbohydrates: 1g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Sodium: 98mg | Potassium: 12mg | Fiber: 1g | Sugar: 1g | Vitamin A: 211IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 1mg