I used the flowering parts of my basil plant. They added a floral quality.
You can also make this just with leaves if your plant is not flowering.
Serves 3 salads:
2 Tb basil flowers and/or leaves
juice of one large Meyer lemon: 2 Tb
1 Tb water
1 Tb garlic-infused olive oil and 2 Tb extra virgin olive oil
sprinkle of salt to taste, about 1/8 tsp.
Blend together and pour over green garden salad. I made my salad with lettuce, tomato, cucumber, avocado, and artichoke hearts canned in water.
I added sliced baked chicken breast, and the basil dressing worked well with that too.
Great on the grill! To use as a chicken marinade: Double the basil, lemon and oil to ¼ cup each. Increase the salt to 1 tsp. I added a ripe tomato to the blender and it made the chicken juicy and tender after a couple of hours marinade time. Remember to make several cuts on each side of the boneless breast to allow the marinade to penetrate. Reserve a few tablespoons of the marinade (that you don’t put the chicken in), and pour over cooked chicken for even more flavor.
I made this in a clay pot, cooking the chicken in the marinade. It came out very juicy and tender. Immerse clay pot in a sink-full of water for 15 minutes. Pour chicken with the marinade in the pot. Place in cold oven and set temperature for 400′ and bake for about 30 minutes until done.