Do you have extra garden basil? Make a quick basil vinaigrette for a salad dressing or sauce for chicken, fish, potatoes or pasta.
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Do you have extra basil in your garden right now?
Basil Vinaigrette is super easy to make. Using either a blender or food processor, puree some fresh basil leaves, a shallot, some Dijon mustard, some salt and sugar, white wine vinegar and olive oil.
Ideas for using basil vinaigrette
- Use this basil vinaigrette with some chopped fresh tomatoes and drained canned garbanzo beans. Presto Jammo, Instant Basil Bean Salad!
- Use as a dressing for a salad with quinoa, rocket, corn, feta, chickpeas and roasted sunflower seeds.
- Marinate the chicken breast chops in the basil vinaigrette, grill them, then add thinly sliced tomatoes, mozzarella, and a basil leaf and return to the grill for a grilled Caprese chicken.
Basil Vinaigrette
ingredients
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1/2 Cup basil leaves, roughly chopped
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1 shallotchopped
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1 teaspoon Dijon mustard
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1 teaspoon sugar
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1/2 teaspoon Salt
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1/4 Cup white wine vinegar
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3/4 Cup Extra virgin olive oil
method
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In a blender or food processor, combine the basil, shallot, mustard, sugar, and salt:
Pulse several times to combine. Scrape down the sides of the blender with a spatula.
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Add vinegar:
and pulse again.
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Slowly add olive oil:
Turn the blender to low and remove the cap in the center of the blender lid. Slowly pour in the olive oil while the blender is running.
The mixture may squirt out of the open cap so hold your hand over it to minimize spills.
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Puree for 1-2 minutes:
When the olive oil is incorporated, turn off the blender and scrape the sides down again. Cover and puree everything for 1-2 minutes.
Store covered in the fridge for up to a week.
| nutritional information (per serving) | |
|---|---|
| 191 | calories |
| 20g | Fat |
| 2g | carbohydrates |
| 0g | protein |
