Basil-Lemon Sauce

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  • 10 large fresh basil leaves (about 1 cup loosely packed)
  • Zest and juice of 2 lemons
  • 1/2 cup extra virgin olive oil
  • 1 tablespoon maple syrup
  • Directions

    Combine 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 7 to 10 days. Makes about 1 cup.
    This easy sauce is wonderful on salads, on eggs, on cooked vegetables, and over grilled fish.

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