Ingredients
Units
Scale
- 6 ounces fully-ripened fresh seasonal fruit, such as cherries, berries, or mango
- 1/3 cup extra-virgin olive oil
- 1 large shallot, finely chopped
- 3 large fresh basil or 5 large fresh mint leaves, finely chopped
- Juice and zest of 1/2 small lemon (1 tablespoon juice)
- 1 1/2 teaspoons white balsamic vinegar, or to taste
- 1/4 teaspoon plus 1/8 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Add the fruit (including any edible skin, peel, or seeds) and olive oil to a blender or food processor and puree. (Note: Compost any inedible fruit skin, peel, or seeds.)
- Transfer the pureed fruit mixture to a 10-ounce capacity jar. Stir in the shallot, basil, lemon juice and zest, vinegar, salt, and pepper with a fork. (Note: Compost the shallot skin. Plan to use the remaining lemon half in another part of the meal.)
- Use immediately or store in a sealed jar in the refrigerator for up to 3 days.
Notes
Per serving: 90 calories, 8g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 100mg sodium, 4g total carbohydrate, 1g dietary fiber, 3g sugars, 0g protein
Nutrition
- Serving Size: 2 tablespoons