The herb box outside my kitchen window looks like the enchanted basil forest. Time to make Basil Lemon Drizzle, my favorite dollop. It’s the little black dress of condiments—appropriate in almost any situation. What it really comes down to is lemon zest, basil, and lemon juice, and zingo, you have a condiment that brightens and brings out the flavor in anything you put it on top of—veggies, chicken, fish, whatever. But it isn’t just packed with flavor, it’s also loaded with cancer-fighting properties, including anti-inflammatory agents in the basil and antioxidants in the lemon.

Basil Lemon Drizzle
makes 1/2 cup

1 cup loosely packed fresh
basil leaves
2 tablespoons freshly squeezed
lemon juice
1 teaspoon lemon zest
1/4 cup extra-virgin olive oil
1 teaspoon maple syrup
(optional)
1/4 teaspoon sea salt

Put all of the ingredients in a food processor and process until well
blended.

Variation: For a richer drizzle that’s more like pesto, add 1/4 cup
pecans or walnuts when you process the ingredients.

Prep Time: 5 minutes • Cook Time: Not applicable
Storage: Store in an airtight container in the refrigerator for 7 to 10 days or in the freezer for 2 months.

Per Serving: Calories: 125; Total Fat: 14.1 g (2 g saturated, 10 g monounsaturated);
Carbohydrates: 1 g; Protein: 0 g; Fiber: 0 g; Sodium: 150 mg

Culinary RX: Basil: Digestion aid, anti-inflammatory, antimicrobial, antibacterial, NF-kB regulator. Radiation destroys cancer cells but can also be harmful to healthy cells. Two flavonoids (chemicals that are part of a plant’s metabolism) in basil, orientin and vicenin, protect human cells from radiation damage, as well as oxygen damage (too much oxygen in the cells, also known as free radicals, can be harmful). Basil’s oils also have anti-inflammatory effects similar to those found in asparagus. If your taste buds are off, or a sore throat or irritated mouth is affecting taste, basil can have a corrective effect.

Labels: Culinary RX