MAKES 1½ cups (350 ml)
PREP TIME: 5 minutes
COOK TIME: —
There’s this pâté recipe on my blog, Healthful Pursuit (healthfulpursuit.com), that I created in 2012 and continues to be one of my favorite recipes to this day. Now, there’s only so much almond-based pâté a girl can eat, so I decided to take all the flavors from the pâté and make a dressing version!
2 cups (60 g) fresh basil leaves
1 cup (240 ml) light-tasting oil, such as avocado oil or light olive oil
½ cup (120 ml) lemon juice
2 cloves garlic
2 teaspoons honey, 1 teaspoon erythritol, or 3 drops liquid stevia
Grated zest of 1 lemon
½ teaspoon finely ground sea salt
- Place all the ingredients in a blender or food processor. Blend until the basil leaves are ¼-inch (6-mm) specks.
- Transfer the dressing to a 14-ounce (415-ml) or larger airtight container.
- When ready to serve, give the container a little shake and enjoy.
STORE IT: Keep in the fridge for up to 4 days.
make it AIP:
Do not use erythritol.
make it LOW-FODMAP:
Omit the garlic and replace ¼ cup (60 ml) of the oil with garlic-infused oil. Use stevia.
make it VEGAN:
Do not use honey.
Per tablespoon, made with avocado oil and honey:
calories: 85 | calories from fat: 82 | total fat: 9.1 g | saturated fat: 1.1 g | cholesterol: 0 mg
sodium: 40 mg | carbs: 0.7 g | dietary fiber: 0.1 g | net carbs: 0.6 g | sugars: 0.6 g | protein: 0.1 g
FAT : 96%
CARBS : 3%
PROTEIN : 0%
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