Basil Vinaigrette
sandravalvassori.com
This easy to make Basil Vinaigrette is bursting with summer flavour and makes everything it touches infinitely better! Use it in green salads, bean salads, or drizzled over grilled fish, chicken, or vegetables.
Servings: 1 1/2 cups
Ingredients
- 2 cups tightly packed fresh basil leaves, stems removed (about 4 ounces)
- 1 shallot roughly chopped
- 1 clove garlic
- 2 tablespoons white wine vinegar
- 1 teaspoon Dijon Mustard (optional)
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly cracked pepper
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup extra virgin olive oil
Instructions
- Gently wash the basil leaves with cold water. Drain and use a clean kitchen towel or paper towels to gently pat them dry.
- To the blender, add the ingredients in this order: shallot, garlic, vinegar, mustard, salt, pepper, red pepper flakes (if using), olive oil, and basil. Blend until very smooth, about 30 seconds.
- Note – If your blender is having difficulty blending all the ingredients, add a few tablespoons of water.
Notes
Storage: The basil vinaigrette can refrigerated for up to 5 days. Bring to room temperature before using.