Basil Lemon Drizzle

• 1 cup loosely packed fresh basil leaves
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon lemon zest
• 1/4 cup extra-virgin olive oil
• 1 teaspoon maple syrup (optional)
• 1/4 teaspoon sea salt

1. Put all of the ingredients in a food processor and process until well blended.
2. For a richer drizzle thats more like pesto, add 1/4 cup pecans or walnuts when you process the ingredients.
3. Goes with Cooling Cucumber Avocado Soup (page 70), Minestrone (page 64), Roasted Red Roma Tomato Soup (page 69), Creamy Broccoli and Potato Soup (page 75), Italian White Bean Soup (page 57), Lemon Mustard Salmon Salad (page 109), Nanas Egg Salad (page 114), Easy Eggs in a Cup (page 102), Basil Broccoli (page 78), Mediterranean Lentil Salad (page 142), Simple Tuscan Farro (page 148), Tuscan Farro and Bean Salad (page 107), and, as you might guess from this list, a myriad other savory dishes.
4. Store in an airtight container in the refrigerator for 7 to 10 days or in the freezer for 2 months.
5. (per serving)
6. Calories: 125
7. Total Fat: 14.1g (2g saturated, 10g monounsaturated)
8. Carbohydrates: 1g
9. Protein: 0g
10. Fiber: 0g
11. Sodium: 150mg

basil, freshly squeezed lemon juice, lemon zest, extravirgin olive oil, maple syrup, salt

Taken from www.epicurious.com/recipes/food/views/basil-lemon-drizzle-379281 (may not work)