Tuscan Marinade for Vegetables, Tofu and Tempeh

  • Yield: 3/4 cups

Ingredients

1/4cup extra-virgin olive oil
Juice of 1 lemon
2tablespoons balsamic vinegar
2 garlic cloves, peeled
6 fresh basil leaves
2sprigs fresh oregano, leaves removed from stems
1/2teaspoon dried red chili flakes

Instructions

  1. Place all ingredients in a small food processor fitted with the metal blade and process to blend. Or puree with asmall handheld immersion blender. Makes about 3/4 cups, 1 tablespoon per serving.Place all ingredients in a small food processor fitted with the metal blade and process to blend. Or puree with a small handheld immersion blender. Makes about 3/4 cups, 1 tablespoon per serving.

Nutritional Info *per serving

  • Calories 45
  • Fat 5g
  • Saturated Fat .66g
  • Cholesterol .77g
  • Sodium .98mg
  • Carbohydrate .77g
  • Fiber .05g
  • Sugars .41g
  • Protein .06g
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