Basil Dip Recipe - Cooking Index
Basil Dip Recipe - Cooking Index
| 1/2 cup | 118ml | Prepared tofu "mayonnaise" |
| 10 cups | 400g / 14oz | Basil leaves - coarsely chopped (large) |
| 1 teaspoon | 5ml | Fresh lemon juice |
| 1/4 teaspoon | 1.3ml | Salt |
| Freshly ground black pepper - to taste |
In food processor, combine tofu "mayonnaise," basil, lemon juice and salt. Process until dip is smooth, stopping to scrap down sides of bowl, 2 to 3 minutes. Dip will keep 2 to 3 days, tightly covered, in the refrigerator.
This recipe yields 1/2 cup.
Per Tablespoon: 35 Cal; 0g Prot; 3g Total Fat (0 Sat. Fat); 2g Carb.; 0mg Chol; 147mg Sod.; 0g Fiber.
Source:
Vegetarian Times, April 2002
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