This Basil Vinaigrette was created out of necessity – the basil in my garden is relentless. I pinch the tops to keep it from going to seed, and it just keeps coming! I use torn basil in so many dishes. I make and freeze basil pesto. I make basil-infused oil from time to time. And the basil grows on. It takes quite a bit of basil to pack two cups of leaves, so this Basil Vinaigrette ensures that none of that summery goodness goes to waste.

And oh, I must tell you that this Basil Vinaigrette is delicious! Delicious on sauteed or roasted vegetables, delicious on seared tuna or roasted chicken, delicious on corn or zucchini fritters, even delicious on eggs! Save the Basil Pesto for pizza and pasta dishes. Use this vinaigrette to wake up everything else. The white balsamic vinegar is not optional. White balsamic is light and sweet, a perfect complement tot the spiciness of the basil and garlic.

Did I mention how beautiful it is? Blanching the basil leaves preserves that lush verdancy. So green; so alive.

I can’t forget to note that it’s also easy. So easy – blanch the basil, mince the aromatics, squeeze the lemon, and blend. I have a Nutribullet, so I store any leftovers in the Nutribullet jar. Easy clean-up as well!

I love this Basil Vinaigrette. Delicious, beautiful, and easy. Whether or not you’re a gardener, I think you’ll love it too.

Print Recipe

Basil Vinaigrette

Author: melinmac

Ingredients

• 2 cups packed basil leaves
• 1 T honey
• 1 clove garlic
• 1/2 shallot
• 1 lemon
• 2 T white balsamic vinegar
• 1 t salt
• 1/2 cup grapeseed oil

Instructions

• Blanch the basil – Dip the basil into boiling water for 30 seconds, then plunge it into an ice water bath to stop the cooking and preserve the bright green color. Let it drain while you prep the other ingredients, and gently pat the basil dry before adding it to the blender.
  
• Prep ingredients – Mince the garlic and shallot. Squeeze the lemon.
  
• Blend – Add the basil, garlic, shallot, 2 t lemon juice (reserving the remainder for another purpose), vinegar, salt, and oil to your blender jar. Blend until smooth.

Notes

This vinaigrette will last for a few days in your fridge.

I just got a pang, realizing that it’s August already, and that we’re more than halfway through the gardening season. So many things that come out of the garden can be preserved and enjoyed in the winter months, but not this. I dread missing my sweet Basil Vinaigrette. Reason enough to blend up another batch!