This Basil Vinaigrette is like pesto's tangy cousin, with a brighter and lighter taste that's bursting with fresh basil flavor.
Prep Time 10 minutes
Total Time 10 minutes
- 5 oz package fresh basil (2 cups firmly packed leaves)
- 1.5 tsp minced garlic (2 cloves)
- 2 tbsp chopped shallot (1/2 a shallot)
- 2 tbsp red wine vinegar
- 3/4 tsp salt
- 1/2 cup to 3/4 cup extra virgin olive oil* (I like 1/2 cup plus 2 tbsp)
Remove all the stems from the basil, so you are only left with leaves (the stems are bitter).
Wash and dry the basil leaves, then place into a blender.
Add the garlic, shallot, red wine vinegar, salt, and olive oil, and blend on high speed for 30 seconds until smooth.
If desired, add more olive oil to get your desired consistency, and blend.
Taste and make any necessary seasoning adjustments. Enjoy!
Basil vinaigrette will keep in the refrigerator for 4-5 days.
*It is so important to use a good quality extra virgin olive oil here. My personal favorite is California Olive Ranch, but you want an EVOO that's fruity and flavorful.
Calories: 249kcal | Carbohydrates: 2g | Protein: 1g | Fat: 27g | Saturated Fat: 4g | Sodium: 123mg