* Exported from MasterCook *
Quick Herb Sauce
Recipe By :Sarah Moulton
Serving Size : 9 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
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1 cup fresh basil leaves -- packed, rinsed, and dried fresh basil leaves
1 cup mayonnaise
1/4 cup fresh flat-leaf parsley leaves -- packed, rinsed, and dried
2 scallions -- (white and light green parts), coarsely chopped (about ¼ cup)
1 large garlic clove -- minced (about 1½ teaspoons)
1 teaspoon grated lemon zest
Kosher salt and freshly milled black pepper
Combine the basil, mayonnaise, parsley, scallions, garlic, and lemon zest in a blender and puree until very smooth. Add salt and pepper to taste.
Cover and refrigerate until ready to serve.
Makes 1 1/8 cups
Prep time: 10 mins
The best way to store soft leafy herbs such as basil, parsley, cilantro, dill, and tarragon is to stand them root end down in a glass or measuring cup of cool water. If your house is cool, you can just keep them on the counter; if it is not, store the herbs in the glass in the fridge. Store woody herbs, such as rosemary, bay leaves, or thyme, in a loose plastic bag in the fridge. Chives, which are neither leafy nor woody, keep well wrapped in a paper towel in a plastic bag in the fridge.
Source:
"Cookstr"
S(Formatted by Chupa Babi):
"May 2011"
Yield:
"1 1/8 cups"
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Per Serving (excluding unknown items): 178 Calories; 21g Fat (97.9% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 9mg Cholesterol; 141mg Sodium. Exchanges: 0 Vegetable; 0 Fruit; 2 Fat.
Nutr. Assoc. : 0 0 0 0 0 802 0
