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Basil Vinaigrette

Basil Vinaigrette

This is a bright green, herb-forward vinaigrette that's thin enough to drizzle, not thick and pasty like a pesto. The trick to keeping the color vibrant is to work fast and not over-blend it. This is what you make in the middle of summer when you have too much basil.
Prep Time5 minutes
Total Time5 minutes
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Ingredients

  • 2 cups fresh basil leaves packed
  • 1 small shallot roughly chopped
  • 1 clove garlic
  • 1/2 cup extra virgin olive oil
  • 3 tablespoons white wine vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon honey
  • 1 1/4 teaspoons Diamond Crystal Kosher Salt
  • 1/4 teaspoon black pepper

Instructions

  • Add the shallot, garlic, olive oil, vinegar, mustard, honey, salt, and pepper to the blender.
  • Add the fresh basil leaves on top.
  • Blend on high for 15-20 seconds until smooth and emulsified - do not overblend.
  • Pour the vinaigrette into a jar and taste.
  • Thin with a tablespoon of water if needed or add more vinegar for extra tang.
  • Store the vinaigrette in an airtight container in the refrigerator for up to 1 week.
  • Let the vinaigrette sit at room temperature for 15 minutes and shake well before using.

Notes

The vinaigrette works well on salads, pasta, tomatoes, grilled meats, fish, and fresh mozzarella.
Do not over-blend as this will make the basil bitter and discolored.