Recipes We Love: Basil Vinaigrette

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Time is flying and spring will be upon us soon. This Basil Vinaigrette recipe is the perfect pairing for almost anything. It's so easy and so refreshing. Try tossing it in a salad or pasta. Even better, put it on veggies (especially tomatoes), eggs, chicken, burrata or any cheese, or on almost anything you feel deserves this basil goodness.

Basil Vinaigrette

Ingredients

Makes about 3/4 cup (160ml) vinaigrette

  • 1/2 cup (125ml) extra-virgin olive oil

  • 1 1/2 tablespoons red or white wine vinegar

  • 1 tablespoon water

  • 1 small shallot (25g) peeled and sliced

  • 1 teaspoon Dijon mustard

  • 3/4 teaspoon kosher or flaky sea salt

  • 2 cups loosely (25g) packed fresh basil leaves

Instructions

  • Put the olive oil, vinegar, water, shallot, mustard, and salt in a blender. Coarsely chop the basil leaves and immediately put them in the blender.

  • Cover the blender and mix on high-speed for 15 to 30 seconds until the vinaigrette is smooth. If the sauce is too thick for your liking, add a little more water or olive oil to thin it out.

Serving and storage: The basil vinaigrette can be used right away or will keep for a week in the refrigerator. It’s best served at room temperature.

Rhonda Watson