Basil Vinaigrette
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
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.
Notes
Store in sealed jar in refrigerator.
Best used on tomatoes, mozzarella, grilled chicken, pasta, or grilled bread.
Blend quickly to prevent basil from darkening.