https://www.kathysvegankitchen.com/wprm_print/quick-and-easy-lemon-basil-dressing
Ingredients
½ cup packed fresh basil
¼ cup water
¼ cup white vinegar
1 ½ lemons juiced and zested
¼ cup raw blanched slivered almonds
1 clove garlic
1 Tablespoon Maple syrup
Instructions
Place all ingredients in a high-speed blender.
Blend on high until smooth.
Place the dressing in the refrigerator until ready to serve.
Notes
First, fresh basil is necessary to make this refreshing lemon basil dressing. In Arizona, basil thrives in my garden in 100-degree temperatures.
All my herbs grow at an increasing rate all year round compared to my indoor and outdoor gardens when we lived in Michigan.
Another suggestion is to use fresh lemon juice and garlic. Even though it would take a discerning palate to tell the difference between bottled and fresh lemon juice, most bottled juices contain preservatives.
Another bonus to fresh lemon is the lemon zest. Since I used lemon zest for this lemon basil dressing, buy organic lemons or scrub them before zesting.
Additionally, you will need a quality high-speed blender. For instance, I use a Nutri-bullet, which is inexpensive, I’ve owned it for years.
Despite popular belief, you do not need a blender similar to a car payment. Quality, for example, doesn’t always come with the highest price tag.
Nutrition
Calories: 41kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Polyunsaturated Fat: 1g | Sodium: 2mg | Fiber: 1g | Sugar: 3g