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Basil-Lemon Dressing  
Yield: about cup  

cup Basil Oil
1 tablespoon freshly squeezed lemon juice
Fine sea salt to taste
Place the Basil Oil and lemon juice in a small jar.
Cover and shake to blend.
Taste for seasoning.
The dressing can be used immediately or stored, covered and refrigerated,
for up to one week.
Shake before serving.

Basil Oil
Huile de Basilic
Yield: 1 cups

3 tablespoons coarse sea salt
2 cups loosely packed fresh basil leaves
1 cup extra virgin olive oil
teaspoon fine sea salt

Prepare a large bowl of ice water
In a 5 quart pasta pot fitted with a colander, bring 3 quarts water to a rolling boil
over high heat.
Add the coarse salt and the basil leaves and blanch for 15 seconds.
Transfer the basil leaves to a fine-mesh sieve.
Dip the sieve into the ice water to refresh the basil and help it keep its bright green color.
Transfer the basil leaves to a thick clean towel.
Roll the towel and squeeze to dry the leaves.
In a food processor, combine the drained leaves, the oil, and the fine salt and
process until pureed and well blended.
The oil should be tinged with green, with tiny green flecks of herbs floating in it.
Transfer to a small jar with a lid.
Store, covered, and refrigerated, for up to 10 days.
Remove from the refrigerator at least 10 minutes before using if the oil has congealed.
Shake to blend again before using.

80 calories per tablespoon
9 g fat
trace of protein
trace of carbohydrates

Serve and enjoy!
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