Basil Vinaigrette

The final installment of the sauce trilogy from Barrett. He, Todd and Caroline will find any excuse to put basil in something, but this is one I can get behind. Chef says this one’s great for caprese salads and works well as a marinade for chicken or fish.

2 garlic cloves
1/2 teapoon salt
3/4 cup fresh basil leaves
1/2 cup canola oil
1/8 cup red wine vinegar
2 teaspoons Dijon mustard
1/4 teaspoon fresh ground pepper

  1. Put salt and garlic in a food processor or blender and pulse to chop and combine.
  2. Add everything except the oil.
  3. Once basil is minced, slowly add the oil.

1 Comment

Filed under Marinades, Salad dressings, Sauces

One response to “Basil Vinaigrette

  1. Pingback: Watermelon & Tomato Salad | Nummy Num Num

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