Lemony Basil Vinaigrette
This might have to be my favorite condiment ever. I like making big batches during the summertime and spooning it over anything and everything. Seared salmon, steak, chicken, pasta dishes (pasta salads are great with it!), green salads, panzanellas, grain bowls, sandwiches (this is next level on a BLT btw…). The list goes on and on!
Another nice thing about this recipe is that you can customize it. It would also be delicious with a little mint or parsley blended in (just make sure your total herbs amount to 2 cups, packed).
I hope you love this recipe as much as I do!
Makes a little over 1 cup of vinaigrette.
INGREDIENTS
2 cups basil leaves, tightly packed
1 medium clove garlic, grated
Zest and juice of 1 lemon
1 Tbsp + 1 tsp champagne vinegar
1 tsp honey
1/4 tsp red pepper flakes
1 tsp kosher salt
1 cups extra virgin olive oil
METHOD
In a food processor, process the basil, garlic, lemon zest + juice, vinegar, honey, red pepper flakes and salt until the ingredients are finely minced.
With the food processor running, slowly drizzle the olive oil into the basil mixture until a smooth mixture has formed.
Taste and add more salt if needed.
NOTE
You can process the vinaigrette more for a smoother drizzle or less if you want a bit more texture. You can also use a blender for an even smoother consistency!