Basil Vinaigrette
This is an easy dressing that keeps well in the fridge, making it a fantastic way to use up basil before it has a chance to spoil. We discovered this recipe on Food and Fine. check out the original here.
Equipment
- Food Processor or Blender
Ingredients
- 1 garlic clove
- 1 cup basil loosely packed
- ¼ cup olive oil extra virgin
- 1½ tbsp champagne vinegar
- pinch crushed red pepper
- freshly ground salt and pepper to taste
Instructions
- Crush the garlic with the flat of a knife. Place basil and garlic into food processor and pulse until chopped. Add the oil, vinegar and crushed red pepper, process until smooth. Season with salt and pepper to taste.
Notes
This is an excellent salad dressing for Niçoise Salad with Grilled Tuna & Potatoes. We also like to use it in Bocconcini, Tomato and Chickpea salads. For easy sides you can toss some chopped tomatoes with it and serve. It also goes well with grilled zucchini or bell bell peppers, and roasted carrots.
Tried this recipe?Let us know how it was!
