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lemon basil sauce recipe

Lemon Basil Sauce (No Dairy)

Kristina Cadelina
A fresh and vibrant dairy-free Lemon Basil Sauce perfect pasta, dipping or to used as a salad dressing.
Prep Time 5 minutes
Cook Time 5 minutes
Course Sauce
Cuisine American
Servings 1 cup
Calories 414 kcal

Equipment

  • high powered blender or a NutriBullet
  • glass jar or airtight container

Ingredients
  

  • 1/2 cup fresh basil rinsed well
  • 1 medium zucchini rinsed and chopped into 4 pieces
  • 3 tablespoons olive oil extra virgin
  • 1 medium lemon juice juice of 1 lemon
  • 1/2 teaspoon fine sea salt

Instructions
 

  • Place the zucchini, basil, olive oil, salt and lemon juice into the blender and blend until well combined and smooth.
  • Using a spatula, scrape down the sides if needed.
  • Pour into an airtight glass container and store in the fridge for up to 3 days.
  • Shake well before using.

Notes

    • A high powered immersion blender or a NutriBullet is recommended. I have used a food processor but I feel the sauce has a better consistency when made in the NutriBullet.
    • Basil sauce is best when made the night before. As a result, it will thicken the next day.
    • Store it in an airtight container in the fridge for up to 3 days.
    • When using this sauce for drizzling on meats or tossing in pasta, you don't have to warm it. I like to toss it with the pasta as soon as the pasta is done or I drizzle on other foods after the food is warmed.
    • Small to medium sized lemon is the perfect amount of lemony for this simple recipe.
    • Use a decent sized zucchini- medium or large works.

Nutrition

Calories: 414kcalCarbohydrates: 8gProtein: 3gFat: 43gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 31gSodium: 1180mgPotassium: 579mgFiber: 2gSugar: 6gVitamin A: 1027IUVitamin C: 49mgCalcium: 56mgIron: 1mg
Keyword Dairy Free Basil Sauce, Lemon Basil Sauce
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