This Basil Vinaigrette is the vinaigrette that you didn’t know you needed. Save the pesto for pizza and pasta – use this to brighten everything else.
Category: Condiments
This pungent pesto retains its vibrant green color and freezes well. It’s intoxicating to pull it out of the freezer in the middle of the winter – the vivid green and the intense “eau de garlique” evoke the sights and smells of summer!
This aioli is fantastic with any roasted veg, but it’s especially good with roasted, charred carrots.
I was surveying the pantry a few weeks ago and found an open bag of dried figs and pondered how to make use of them. Would the leathery fruits soften and cook down to a jammy sweet sauce? Oh, yes.