Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
57
Calories
1g
Protein
0g
Fat
10g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon Verbena | juice of 1 lemon (48ml) | 12 |
| Lemon Balm | juice of 1 lemon (48ml) | 12 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- wine or white vinegar
- 1 cup fresh basil
- 2 cloves garlic, peeled
- optional: a sprig or two of lemon verbena or lemon balm
Directions
1
Rinse and dry basil thoroughly.
2
Place herbs in a quart jar.
3
Pour in vinegar and cap.
4
Allow to sit for about a month before using, occasionally shaking.
5
Then remove herbs and label.
6
Use for dressing, marinades or sauces.
7
Category:Cathy's Recipes
8
Category:Wine vinegar Recipes
9
Category:White vinegar Recipes
10
Category:Basil Recipes
11
Category:Garlic Recipes
Recipe sourced from
fandom