My favorite recipes are those that come about as a result of using what I have on hand. I tried a casserole recipe last week that had a bit of basil in it. It was a total flop which is why I will not be sharing it with you until I figure out how to make it great… Anyway, I had a ton of extra basil on hand that I did not want to waste. Coincidentally, I had an amazing dinner with friends this weekend and they requested that I do a post on dressings. Hence the birth of this delicious basil vinaigrette.
Since I started making my own dressings a few years ago, I have never looked back! My favorite way to do this is to make a batch at the beginning of the week and Scott and I use it all week, sometimes it lasts for two weeks, depending on how much we eat out. Home made dressing is so much better than store bought for oh-so many reasons. It is made with fresh ingredients, tastes far more flavorful and you have the ability to add/manipulate to your tastes! The recipe below calls for a food processor since it is a larger batch but you can always just shake in a jar or use a whisk to emulsify. Also, don’t forget my Guide to any Vinaigrette. Click here to be directed. Here’s to making your salad’s your own 🙂
For updated recipes and photos check out The Simple Kitchen!
- 4 cups basil leaves (about 2 large bunches)
- 1 cup good-quality olive oil (or ½ cup olive oil + ½ cup flax oil)
- ½ cup white wine or champagne vinegar (can use red wine or apple cider if that is what you have on hand)
- 2 small cloves garlic
- Sea salt and freshly ground black pepper to taste
- In a blender or food processor, mix the basil, vinegar, and garlic. While the it is still going add in olive oil and process until smooth.
- Add salt and pepper to taste.
Photo courtesy of Chelsea’s Adventures in Food Photography 🙂