Drizzles and dollops are very helpful for people who are dealing with impaired taste buds as a result of treatment. Drizzles are a bit like Roman candles; they light up the palette. They’re lighter than dollops, but don’t be fooled; the parsley in this drizzle is like a whiff of pure oxygen. It’s that energizing.

　　

Ingredients

makes 1/2 cup

　　1/4 cup tightly packed fresh basil leaves

　　1/2 cup tightly packed fresh flat-leaf parsley leaves

　　2 tablespoons freshly squeezed lemon juice

　　1 tablespoon water

　　1/4 teaspoon sea salt

　　1/4 cup extra-virgin olive oil

　　

Step 1

Combine the basil, parsley, lemon juice, water, and salt in a blender or food processor and process until finely chopped. With the motor running, slowly pour in the olive oil and continue to process until very smooth. Do a quick FASS check. If the drizzle tastes too sour, add another pinch of salt.

　　

Variation

Step 2

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), My Family’s Favorite Chicken (page 111), Easy Eggs in a Cup (page 102), Basil Broccoli (page 78), Mediterranean Lentil Salad (page 142), Simple Tuscan Farro (page 148), and Tuscan Farro and Bean Salad (page 107). It’s also great over poached eggs (page 115).

　　

rebecca’s notes

Step 3

This is the base recipe for pesto. If you want a richer, thicker sauce, add 1/4 cup of pine nuts or chopped walnuts along with the herbs.

　　

storage

Step 4

Store in an airtight container in the refrigerator for 3 days. Shake well before serving.

　　

nutrition information

Step 5

(per serving)

　　

Step 6

Calories: 60

　　

Step 7

Total Fat: 7g (1g saturated, 5g monounsaturated)

　　

Step 8

Carbohydrates: 1 g

　　

Step 9

Protein: 0g

　　

Step 10

Fiber: 0g

　　

Step 11

Sodium: 75mg

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