Basil Vinaigrette Recipe
This is basically summer in a jar. It’s much thinner than a pesto, so it drizzles properly. The whole trick is to blend the basil at the very last second to keep the color a vibrant green; it will turn dark if it’s overworked or sits out.
Ingredients
- 1/2 cup extra virgin olive oil
- 3 tbsp white wine vinegar
- 2 tsp Dijon mustard
- 1 large clove garlic, smashed
- 1 tsp Diamond Crystal kosher salt
- 1 tsp honey
- 2 1/2 cups fresh basil leaves, packed
Blend the Base First
In a blender, combine the olive oil, white wine vinegar, Dijon mustard, smashed garlic clove, salt, and honey.
Blend this mixture first until it’s completely smooth. This creates the vinaigrette base before the delicate basil is introduced.
Add Basil and Blend Quickly
Have the basil leaves ready to go. Add all of them to the blender at once.
Immediately put the lid on and blend on high for only 15-20 seconds. You want it to be perfectly smooth, but any longer and the heat from the blender will start to cook the basil, turning it a murky dark green. Stop as soon as it’s smooth.
Check Consistency and Taste
Pour the vinaigrette into a jar or bowl. It should be thin enough to drizzle. If it’s thicker than you’d like, whisk in a teaspoon of water at a time until it reaches the right consistency.
Taste it. Adjust with more salt if needed.
How to Use It
This is best on simple things like sliced summer tomatoes, fresh mozzarella, or grilled chicken. It’s also great tossed with pasta or spooned over grilled bread. Store it in a sealed jar in the refrigerator.
Basil Vinaigrette
Ingredients
- 1/2 cup extra virgin olive oil
- 3 tbsp white wine vinegar
- 2 tsp Dijon mustard
- 1 large clove garlic smashed
- 1 tsp Diamond Crystal kosher salt
- 1 tsp honey
- 2 1/2 cups fresh basil leaves packed
Method
- Combine olive oil, vinegar, mustard, garlic, salt, and honey in blender. Blend until smooth.
- Add basil leaves all at once.
- Blend on high 15-20 seconds only until smooth.
- Pour into jar. Thin with water if needed. Adjust salt to taste.
