Lemon Basil Vinaigrette
 
Prep time
Total time
 
A briny delicious vinaigrette made from fresh basil, lemon and a touch of honey - so bright, like a burst of sunshine!
Author:
Serves: About 1 cup
Ingredients
  • 2 cups loosely packed fresh basil leaves (without stems)
  • ½ shallot about 2 Tbsp worth), coarsely chopped
  • 1 garlic clove (or more to taste), chopped
  • ½ cup olive oil
  • 2 Tbsp lemon juice
  • 1 Tbsp + 1 tsp sherry vinegar (not sherry cooking wine!) or red wine vinegar (start with ½ Tbsp if you prefer less tangy/tart, you can always add more)
  • 2 tsp honey
  • 1 tsp old style grainy dijon mustard (I like Maille)
  • ½ tsp salt (or to taste)
  • fresh cracked pepper to taste
Instructions
  1. Place all ingredients in food processor or blender and blend until smooth (I don't go as far as velvet smooth, I like seeing traces of basil flecks, but up to you!) stopping to scrape down the side as needed.
  2. Taste the vinaigrette and make any adjustments desired - sweet, salty, sour, etc.
  3. If the mixture is a little thicker than you'd like, simply add a small amount of water incrementally (or oil as preferred) until desired consistency is achieved.
  4. Transfer vinaigrette to a serving vessel or store in an airtight container in fridge - it should last well in fridge for a week or longer.
Recipe by Inspired Edibles at https://www.inspirededibles.ca/2021/05/lemon-basil-vinaigrette.html