Description
This Basil Vinaigrette is our favorite summertime dressing. It’s packed with garden fresh basil, tangy lemon juice and a hint of garlic. Keep this recipe on hand anytime you need an herby vinaigrette for salads, tomatoes and even grilled meats or seafood.
Ingredients
Units
Scale
- 2 lightly packed cups torn basil leaves and tender stems (about 1 1/2 oz.)
- 1 medium garlic clove, roughly chopped
- zest and juice of 1 lemon
- 1/4 tsp. table salt
- 1 tsp. Dijon mustard (optional)
- 1/2 cup extra-virgin olive oil
Instructions
- Wash the basil well and pat dry (it’s ok if they are still slightly wet as the water will help the basil breakdown in the blender). Transfer basil, garlic, lemon zest and juice, salt and mustard (if using) to the base of a blender or food processor and pulse until the basil is finely chopped. With the blender or food processor running, slowly drizzle in the oil and continue blending on high until smooth. Use immediately or transfer to an airtight container or mason jar and refrigerate for up to 5 days.
Notes
- The bright green color of the sauce will diminish over time. To preserve the color, dip the basil in boiling water for 15 seconds then transfer immediately to ice water to lock in the color. Squeeze out as much water as possible then blend.
- Pick a traditional basil like Sweet, Genovese and Lettuce.
- Mustard is optional. Use it if you want a slight pungent flavor and to help emulsify the sauce.
- Without the mustard, the sauce will slightly separate. Simply stir together before using.
- Prep Time: 10 min.
- Cook Time: 0 min.
- Category: sauces
- Method: blending
- Cuisine: American