RECIPE DETAILS
Item ID: 1952280
Serving Description: 2 Tbsp (1 oz.)
HACCP Process Category:
#1 - No Cook
Food Category: Condiments
Attributes: Dressings, Vegetarian
Allergens: Eggs, Milk, Soy
RECIPE DETAILS
Item ID: 1952280
Serving Description: 2 Tbsp (1 oz.)
HACCP Process Category:
#1 - No Cook
Food Category: Condiments
Attributes: Dressings, Vegetarian
Allergens: Eggs, Milk, Soy
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
-
Wash herbs as needed.
Preparation
-
Pulse fresh basil, parsley, and garlic with water in a food processor or with an immersion blender or blender until finely chopped.
-
Transfer to a mixing bowl and whisk in the remaining ingredients until fully combined (do not use an immersion blender).
-
Label, date, and place in the cooler.
-
Hold cold until service at 41°F or less. Use within 7 days.
Serving
Serving size: 2 Tbsp (1 oz)
Suggested serving utensil: ladle or squeeze bottle
Recipe Source: Boulder Valley School District Food Services
Food Groups/Meal Patterns
Based on default serving size and measure.
PLEASE NOTE: Crediting is under maintenance, and may be incomplete. Please double check using your own crediting process before implementing in a menu.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | 0 cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0 cups |
| Grains | 0 oz eq |
| Meat/Meat Alternatives | 0 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 40.68 kcal |
| Total Fat | 3.55 gm |
| Saturated Fat | 0.55 gm |
| Trans Fat | 0.00* gm |
| Sodium | 159.12 mg |
| Carbohydrates | 1.95* gm |
| Fiber | 0.21 gm |
| Sugars | 0.39* gm |
| Added Sugars | 0.00* gm |
