Basil Vinaigrette
Total Time
10 Minutes
Prep Time
10 Minutes
Rating
4.95 out of 5 stars
(19)
Ingredients
~1¼ cups
- 2 cups loosely packed fresh basil leaves
- 2 cloves garlic, peeled
- ¼ cup + 2 tablespoons white wine vinegar, best quality such as Pompeian Gourmet
- ¾ cup extra-virgin olive oil, best quality such as Lucini
- Scant 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 1½ tablespoons honey
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Preparation
Chef’s notes
While technically you can freeze it, I wouldn’t necessarily recommend it. Basil tends to lose its vibrant flavor and aroma when frozen, and the texture of the vinaigrette might change upon thawing. It’s best enjoyed fresh, but if you do have leftovers, keep them in the fridge for up to 5 days for optimal taste.
Absolutely! If you’re out of white wine vinegar, rice vinegar or apple cider vinegar will work nicely.
Sure, that should work! However, because the dressing has vinegar in it (which is acidic), it will do best with either bone-in chicken pieces or dark meat. Acidic marinades are generally too harsh for lean white meats like boneless skinless chicken breasts; they will give the meat a leathery texture.
Yep, you can use a blender as an alternative to a food processor. Simply add all the ingredients to the blender and blend until smooth and bright green.