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Basil-Lemon Sauce

(recipe, Eric Gower)


Now that fresh basil is available year-round, I use this sauce all the time. Try it on salads, on eggs, on cooked vegetables, and over grilled fish. Regular lemons can also be used.


  1. 10 large fresh basil leaves (about 1 cup loosely packed)
  2. Zest and juice of 2 lemons, preferably Meyer
  3. ½ cup fruity extra virgin olive oil
  4. 1 Tbsp. maple syrup


  1. Combine the basil, lemon zest and juice, oil, and maple syrup in a blender. Puree and transfer to a jar with a tight-fitting lid. Keeps in the refrigerator for about 7-10 days.