This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Pounding fragrant things - particularly garlic, basil, parsley - is a tremendous antidote to depression."
-Patience Gray, British cookbook author
Basil and lemon really are made for each other and using the Meyer lemon gives this dressing a lighter, slightly sweet flavor. If Meyer lemons aren't in season, you can use regular lemons and add about a half teaspoon of honey to this dressing to mimic that sweeter flavor.
Servings: 4 | Serving size: 3 tablespoons
Cooking Time: 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5.
This recipe keeps well for about 3 days in the refrigerator.
|spray olive oil|
|3 large||shallots (sliced)|
|2 Tbsp||olive oil|
|1/2 tsp||Meyer lemon zest|
|1||Meyer lemon (juiced)|
|8||leaves fresh basil|
Place a small sauté pan over medium heat. Spray lightly with olive oil and add the shallots. Cook slowly for about ten minutes until the shallots are soft. Don't let the shallots burn but keep the heat high enough to let them brown slightly.
Let the shallots cool for a few minutes and place in a mini-chopper or blender. Add the olive oil, Meyer lemon zest and juice, water and salt. Process until smooth. Add the basil and process until smooth.
Serving size: 3 tablespoons
Amount Per Serving
|Calories 93||Calories from Fat 60|
|% Daily Value|
|Total Fat 7g||10%|
|Saturated Fat 1g||5%|
|Monounsaturated Fat 5g|
|Trans Fat 0g|
|Total Carbohydrates 8g||3%|
|Dietary Fiber 0g||0%|
|Vitamin A 11%||Vitamin C 15%|
|Calcium 2%||Iron 3%|
|Vitamin K 8 mcg||Potassium 258 mg|
|Magnesium 10 mg|