- 2 cups tightly packed fresh basil leaves (about 2 ounces)
- 2 tablespoons (30 ml) red wine vinegar
- 1 small shallot, roughly chopped OR2 tablespoons minced sweet yellow onion
- 1 clove garlic, roughly chopped
- 1 teaspoon (5 grams) Dijon mustard
- 1/2 cup (112 ml) extra virgin olive oil
- 1 teaspoon kosher salt
- 1/8 teaspoon cayenne pepper
Basil Vinaigrette
Yield: approximately 1 cup
This fresh-tasting vinaigrette is a streamlined option to pesto that can be used in much the same way. Once you have a jar in your refrigerator, it will perk up all sorts of meals in the week ahead!
Ingredients
Instructions
Combine all of the ingredients in a high-powered blender and blend for 45-60 seconds or until very smooth, scraping down the sides a few times as needed.
The dressing can be used right away but the flavor will improve over the first day or so.It will keep in the refrigerator for several weeks as the vinegar and oil preserve the basil, but the flavor is freshest over the first week. Once the mixture has been refrigerated for a day or so, it will develop a nice thickness. Let sit at room temperature for a few minutes and stir before using.