We are nearing the end of summer - and I am hung up on basil this year so I keep looking for ways to enjoy it while it is growing on my balcony. I've used this recipe as a remoulade sauce with crab cakes - tossed with a little vinaigrette to create a creamier dressing - as a dip for veggies / bread and as the dressing on my turkey sandwich for lunch. I also hope to try it with french fries and as the binder for chicken salad.
So here's my latest basil-laden creation. It makes me happy that it can be made in a small smoothie/bullet blender.
Ingredients
-1 egg, cracked and checked for shells
-1/4 cup olive oil
-1 teaspoon fresh lemon juice
-1 pinch of salt
-1 small garlic clove - bud/germ from center removed
-20-ish fresh basil leaves, rinsed and towel dried
-3 to 4 Tablespoons roasted red pepper, drained (if using jarred)
Instructions
-Place all ingredients into the blender of your choice and blend until smooth and creamy.
The mixture is more liquid at room temperature right after you make it and then thickens as chilled.
This recipe makes about 1/2 cup.
Store this in the fridge in an airtight container and ENJOY!