Keto Roasted Garlic-Basil Dressing
0.8g
Net Carbs
0.9g
Protein
15.9g
Fat
0.1g
Fiber
150
Calories
Cooking tip: This recipe could also be used as a dipping sauce!
Ingredients:
- 10 cloves Garlic
- 1 ounce Parmesan Cheese (Grated)
- 17 tablespoons Extra Virgin Olive Oil
- 5 1/3 tablespoons Marukan Rice Vinegar Sodium Free Sugar Free
- 1 teaspoon Black Pepper
- 10 leaves Basil
- 1/2 teaspoon Salt
- 2 tablespoons Xylitol
Directions:
Roasted garlic emulsifies this creamy dressing, keeping it from separating into oil and vinegar. Roasting tames the garlic's pungency resulting in a paste that's actually sweet. If you have a ceramic garlic roaster, use it instead of aluminum foil. Each serving is 2 tablespoons.
Note: 17 tablespoons of olive oil is equivalent to 1 cup plus 1 tablespoon.
- Preheat oven to 400°F. Trim the top 1/4 inch off the garlic bulb to expose the cloves. Place on a large square of aluminum foil, drizzle the top with one tablespoon of the olive oil and close tightly to form a packet. Bake until garlic is very soft, about 45 minutes. Remove from oven and let cool at room temperature for about 25 minutes.
- Place vinegar, basil and grated Parmesan in food processor and pulse until very finely ground.
- Separate garlic into cloves. Squeeze roasted garlic out of skins into food processor and add 1 cup of olive oil, xylitol, salt and pepper. Process until smooth, 2 or 3 minutes. Refrigerate in a squeeze bottle or closed container for up to a week.
