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!
Prep Time15 minutes mins
Total Time15 minutes mins
Course: Salad Dressing
Cuisine: American
Keyword: Basil Salad Dressing, Basil Vinaigrette
Servings: 24 1 tablespoon servings
Calories: 70kcal
Author: Chris Scheuer
- 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
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.
See Café Tips above in the post for more detailed instructions and tips.
Makes about 1½ cups of dressing.
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