Basil A?i
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Garden-fresh basil makes this dip flavourful and pretty. Choose an assortment of vegetables (such as carrots, fennel, green beans, peppers, turnips and zucchini) to cut into 6 cups (1.5 L) sticks. Blanch in boiling water for 1 minute or just long enough to remove the rawness. Then drain and quickly chill in ice water for a crisp, bright platter.
Servings: 2 cups
Ingredients:
| Nutritional Info | |
| Per 1 tbsp 15 mL : about | - |
| cal | 94 |
| pro | trace |
| total fat | 10 g |
| sat. fat | 2 g |
| carb | 1 g |
| fibre | 0 g |
| chol | 4 mg |
| sodium | 59 mg |
| % RDI: | - |
| 1% % iron | 1% |
| vit A | 1% |
Suggested Recipes
-
2/3 cup (150 mL) lightly packed fresh basil leaves
1/3 cup (75 mL) extra-virgin olive oil
1 clove garlic, minced
1 tbsp (15 mL) lemon juice
Dash hot pepper sauce
1-1/2 cups (375 mL) mayonnaise or light mayonnaise
Preparation:
In food processor, pulse together basil, oil, garlic, lemon juice and hot pepper sauce until smooth; pulse in mayonnaise. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)
Source
Canadian Living Magazine: August 2007
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