Sweet Basil Vinaigrette
If this fabulous Sweet Basil Vinaigrette could talk, it would be shouting "summer!" It's sweet, tangy and bursting with vibrant, delicious basil flavor!
Servings: 24 1 tablespoon servings
Calories: 70kcal
Ingredients
- 2 cups fresh basil leaves, tightly packed (about ¼ pound)
- ¼ cup rice vinegar
- 1 tablespoon sugar
- 2 tablespoons honey
- 1 clove garlic
- 1 teaspoon Dijon mustard
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1-2 tablespoons water See if you need it. If the basil leaves and other ingredients are having a hard time, add a little water at a time until everything starts to combine.
- ¾ cup neutral-flavored oil sunflower, grapeseed, avocado, canola oils all work well
Instructions
- Place basil leaves in a strainer and rinse well with cold water. Drain well.
- Combine all ingredinets except the oil in a food processor or blender. Puree mixture until smooth and bright green.
- With the motor running, slowly add the salad oil to form an emulsion. (See Café Tips above in the post for tricks on how to do this.)
- Store in an airtight jar or container in the refrigerator. Dressing keeps for 5-7 days in the refrigerator.
Notes
See Café Tips above in the post for more detailed instructions and tips.
Makes about 1½ cups of dressing.
Nutrition
Serving: 1tablespoon | Calories: 70kcal | Carbohydrates: 2g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 27mg | Potassium: 6mg | Fiber: 1g | Sugar: 2g | Vitamin A: 106IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg
