Lemon Basil Sauce (No Dairy)
A fresh and vibrant dairy-free Lemon Basil Sauce perfect pasta, dipping or to used as a salad dressing.
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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
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- 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.
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- Basil sauce is best when made the night before. As a result, it will thicken the next day.
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- Store it in an airtight container in the fridge for up to 3 days.
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- 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.
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- Small to medium sized lemon is the perfect amount of lemony for this simple recipe.
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- 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
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