Have extra garden basil? Make a quick basil vinaigrette for a salad dressing or sauce for chicken, fish, potatoes, or pasta.
- 1/2 cup roughly chopped basil leaves
- 1 shallot, chopped,
- 1 teaspoon Dijon mustard
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 cup white wine vinegar
- 3/4 cup extra virgin olive oil
1 Place the basil, shallot, mustard, sugar, and salt in a blender or food processor. Pulse several times to combine. Scrape the sides of the blender down with a spatula.
2 Add the vinegar and pulse again.
3 Slowly add the olive oil: Turn the blender on low and take off the cap in the center of the blender’s lid. Slowly pour in the olive oil while the blender is going.
The mixture may sputter a little out of the open cap, so hold your hand over it to minimize splashing.
4 Purée for 1-2 min: When the olive oil is incorporated, turn off the blender and scrape the sides down one more time. Cover and purée everything for 1-2 minutes.
Store covered in the fridge for up to a week.