Lemon Basil Dipping Sauce

Lemon Basil Dipping Sauce

From Sweetkitchengirl: On the Cutting Edge | Condiments and Sauces | Italian

This is an unforgettable Basil Dipping Sauce for Fresh Bread. It can be served with fish, chicken or pasta, hot or cold!

00:10
00:05
00:05

cal Calories 125kcal

High fat Total Fat 14g

sat fat Saturated Fat 2g

chol Free Cholesterol 0mg

sodium Sodium 146mg

Low carbs Total Carbohydrate 1g

Serving size 19g Calories from fat 125kcal Fiber 0g Protein 0g Sugar 0g
8 servings

Ingredients

  • 1 bunch of basil
  • 4 5 cloves garlic roughly chopped
  • 1 clove garlic finely chopped
  • 1/2 c. extra virgin olive oil, canola oil or soybean oil
  • 2 T. lemon juice
  • 2 T. golden balsamic vinegar
  • 1/2 t. sea salt
  • 2 grinds of black pepper
  • 1 2 t. lemon zest
  • 1 inch of jalapeño pepper rough chopped

Directions

  1. Wash and shake water off 1 bunch of basil.
  2. Pluck off all good basil leaves from the stems.
  3. Place all basil leaves in a mixing cup.
  4. Add 4-5 roughly chopped cloves of garlic.
  5. Add 1/2 t. sea salt.
  6. Add 1 inch roughly chopped jalapeño.
  7. Add 1/2 c. (also same as 4 oz.) of oil.
  8. I used about 3 oz. extra virgin olive oil and 1 oz. canola oil.
  9. Add 2 T. lemon juice.
  10. Add 2 T. golden balsamic vinegar.
  11. Add 2 grinds of black pepper.
  12. Use a Cuisinart Smartstick or similar device to blend.
  13. Pulse a few times until smooth.
  14. Stir and taste.
  15. Add 1-2 t. of lemon zest.
  16. Add 1 finely chopped clove of garlic.
  17. Stir.
  18. Get some fresh rosemary focaccia bread, dip and enjoy!

Tips

  • Watch going overboard with the salt. Start with less, taste and add more as needed.

Related Images:

6 Comments

  • Vasantha Bala says:

    I will try today as I have basil in my refrigidaire today.

    • admin says:

      Great, Mom! Make sure you follow the recipe exactly!!! I had to do a lot of tasting and experimenting before this tasted just right.:)

      • admin says:

        You can dip a fresh rosemary focaccia bread piece in it, for one. Also, you can make angel hair pasta and some sautéed prawns and mix it with this sauce and some red pepper flakes. You might like that as a main dish.:) Store the leftover sauce in a closed jar or bottle in the fridge.

  • Selvi says:

    Looks delicious!

  • Laura Moore says:

    I loved this recipe with the cod. I love my sauces really lemony, so I added the juice of 1/2 lemon in addition to the 2 T called for. I also added the zest from one entire lemon in addition to the 2 tsp. called for. The sauce was a wonderful addition to the crispy cod (which I’d never had before and my whole family loved), and plenty was used to dip our french bread. The next night I mixed the left over sauce with a little more olive oil and juice from another 1/2 lemon and tossed with some angel hair pasta. In addition to the sauce I tossed in a package pancetta that I’d diced and sauteed until crispy and and two cup of sauteed baby heirloom tomatoes. My husband said it was the best pasta sauce he’d ever had. Thanks for my new “go to” recipe!

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