Basil Vinaigrette Recipe
Basil Vinaigrette Recipe! Bright, zippy and full of flavor! You will love this and will want to cover everything with this! Enjoy this vinaigrette with grilled meats, grilled vegetables, or grilled bread, with your favorite bed of greens and even with pasta salad!
After making my cilantro vinaigrette, which I love dearly. . many of you asked for something else. Here’s a recipe for those of you who don’t like cilantro. Ha ha! just kidding! This Basil Vinaigrette is everything! Flavorful, bright, and soooo good!
The only thing I am thinking about now is how am I going to grow my own basil? I have never been successful with growing my own herbs. I do not have a green thumb. I can’t even keep the basil plants from the grocery store alive. As I was making this and smelling the fragrant and delicious basil leaves, you need at least 2 cups of basil for this recipe, I was thinking about how expensive basil is (this is why I often use baby spinach and arugula for pesto instead of basil) and sometimes, I can’t find a lot of it at the grocery store. If you have any tips for me on how to grow my own basil, please send them my way.
Basil Vinaigrette Recipe
I was thinking about how to use this vinaigrette. This can literally be so good on just about anything. Grilled steak, chicken, grilled vegetables, in salads, in my corn salad, with mozzarella and tomatoes (I’m doing this next!) and more! The possibilities are endless! Let me know what you enjoy this with!
Basil Vinaigrette Recipe
Equipment
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blender
Ingredients
- 1/2 cup olive oil extra virgin
- 2 tablespoons apple cider or red wine vinegar
- 1 to 2 tablespoons fresh lemon juice
- 1 small shallot (about a tablespoon size)
- 1 to 2 cloves garlic
- 2 cups fresh basil leaves
- 1/4 to 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon kosher salt
- black pepper to taste
Instructions
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Place all of the ingredients into your blender, in the order listed above. You want to put in the olive oil and liquid ingredients first (closer to the blades). Blend on high until smooth. Taste and adjust anything as needed.
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Pour over pasta salad, or enjoy with grilled meats. Make ahead: you can store the basil vinaigrette in a jar with lid (or any airtight container) in the fridge for up to 3 to 5 days. Enjoy!
Notes
If you want to make the pasta salad I made, I mixed together cooked pasta, chopped arugula, mini mozzarella balls, diced yellow bell peppers, diced cucumber, diced carrots and cherry tomatoes. Pour the basil vinaigrette over the pasta salad and mix until all combined. Enjoy!
