I made this last night as I have many organic yams and nothing to do with them to have for lunch today at work, just finished and WOW! I did not expect it to be so good!! I made a sweet basil dressing inspired by Bonobo’s, I did not write it down or have exact amounts, i made it to taste, pretty much winged it. I...

Recipe Directions

Blend all ingredients in a blender or food processor until creamy. Use immediately or store in an air-tight container for up to two weeks in the refrigerator.
Add this as a marinade to spiralizer yam(s), in a shallow container, just enough to ensure the “pasta” can soak, not covered by too much, and left over night
Lightly drain so it is just slightly moist with very little excess

Yana's Thoughts

I made this last night as I have many organic yams and nothing to do with them to have for lunch today at work, just finished and WOW! I did not expect it to be so good!! I made a sweet basil dressing inspired by Bonobo’s, I did not write it down or have exact amounts, i made it to taste, pretty much winged it. I found this one by Dr. Ben Kim which is similiar (i used much less oil and more water in my version, no pepper, agave instead of honey and i am certain Bononbo’s doesn’t contain garlic but i added a little to mine):

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individual* leaves

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Thanks :). That's something I have also wondered about recipes, as that one if from Dr. Ben Kim I have no clue but i would assume not packed tightly but i guess just indivual leaves until it fills a cup, what i made is similar (a little description of mine is in the intro part) I just threw in quite a bit, as i love basil.

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This sounds good but I have a question. When you say one cup of fresh basil...would that be packed tightly in the cup or just loosly . It's a little hard to measure leaves and get the same amount each time. Thanks!

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