Parsley Basil Drizzle Food

PARSLEY BASIL DRIZZLE

Steps:

• Combine the basil, parsley, lemon juice, water, and salt in a blender or food processor and process until finely chopped. With the motor running, slowly pour in the olive oil and continue to process until very smooth. Do a quick FASS check. If the drizzle tastes too sour, add another pinch of salt.
• 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), Nana's Egg Salad (page 114), My Family's Favorite Chicken (page 111), Easy Eggs in a Cup (page 102), Basil Broccoli (page 78), Mediterranean Lentil Salad (page 142), Simple Tuscan Farro (page 148), and Tuscan Farro and Bean Salad (page 107). It's also great over poached eggs (page 115).
• This is the base recipe for pesto. If you want a richer, thicker sauce, add 1/4 cup of pine nuts or chopped walnuts along with the herbs.
• Store in an airtight container in the refrigerator for 3 days. Shake well before serving.
• (per serving)
• Calories: 60
• Total Fat: 7g (1g saturated, 5g monounsaturated)
• Carbohydrates: 1 g
• Protein: 0g
• Fiber: 0g
• Sodium: 75mg

GREEK GODDESS DIP

Steps:

• Place dill, mint, parsley, basil, garlic, scallions, lemon juice and salt in a food processor and process until finely chopped.
• With motor running, drizzle in the olive oil until incorporated. Add feta and process until smooth; pulse in yogurt. Taste dip and add more salt, if desired. If you like a creamier, richer dip, add mayonnaise and pulse to combine.
• Serve dip immediately with vegetables or pita chips or cover and store in refrigerator for up to 3 days.