This sauce doubles as a salad dressing, especially for spicy greens such as arugula, but it also adds a hint of sweetness to everything from your basic grilled chicken breast to goat cheese-topped baguette slices.
Makes a generous 2 cups
1 cup fresh strawberries, stems removed
1 cup raspberries (if not available just double the amount of strawberries)
¼ cup fresh basil
½ cup extra virgin olive oil
¼ cup balsamic vinegar
Juice of 1 large lemon
1 teaspoon garlic powder
2 tablespoons honey
Salt and pepper to taste
Add all ingredients to a blender and pulse until smooth.
Sauce can be refrigerated, but use within a couple of days.
PAIRINGS
Baguette slices with goat cheese, tangy greens such as arugula, yogurt, waffles, pork, grilled chicken (especially breasts), angel food cake, ice cream
Meda Kessler is edible Dallas Forth Worth's art director, layout designer, and more.