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 mins
Cook Time0 minutes mins
Total Time5 minutes mins
Course: dressing, sauces
Cuisine: Italian
Servings: 6
Calories: 83kcal
- 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
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.
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.
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