“Simple is as simple does,” said Forrest Gump, and when it comes to cooking, I heartily agree. This drizzle is a perfect example of FASS in action. This is the little black dress of condiments—appropriate in almost any situation. What it really comes down to is lemon zest, basil, and lemon juice, and zingo, you have a condiment that brightens and brings out the flavor in anything you put it on top of—veggies, chicken, fish, whatever. But it isn’t just packed with flavor, it’s also loaded with cancer-fighting properties, including anti-inflammatory agents in the basil and antioxidants in the lemon.

　　

Ingredients

makes 1/2 cup

　　1 cup loosely packed fresh basil leaves

　　2 tablespoons freshly squeezed lemon juice

　　1 teaspoon lemon zest

　　1/4 cup extra-virgin olive oil

　　1 teaspoon maple syrup (optional)

　　1/4 teaspoon sea salt

　　

Step 1

Put all of the ingredients in a food processor and process until well blended.

　　

variation

Step 2

For a richer drizzle that’s more like pesto, add 1/4 cup pecans or walnuts when you process the ingredients.

　　

Step 3

Goes with Cooling Cucumber Avocado Soup (page 70), Minestrone (page 64), Roasted Red Roma Tomato Soup (page 69), Creamy Broccoli and Potato Soup (page 75), Italian White Bean Soup (page 57), Lemon Mustard Salmon Salad (page 109), Nana’s Egg Salad (page 114), Easy Eggs in a Cup (page 102), Basil Broccoli (page 78), Mediterranean Lentil Salad (page 142), Simple Tuscan Farro (page 148), Tuscan Farro and Bean Salad (page 107), and, as you might guess from this list, a myriad other savory dishes.

　　

storage

Step 4

Store in an airtight container in the refrigerator for 7 to 10 days or in the freezer for 2 months.

　　

nutrition information

Step 5

(per serving)

　　

Step 6

Calories: 125

　　

Step 7

Total Fat: 14.1g (2g saturated, 10g monounsaturated)

　　

Step 8

Carbohydrates: 1g

　　

Step 9

Protein: 0g

　　

Step 10

Fiber: 0g

　　

Step 11

Sodium: 150mg

　　Excerpted from The Cancer Fighting Kitchen, copyright 2017 by Rebecca Katz and Met Edelson. Published with permission by Ten Speed Press.