BEST Basil Vinaigrette
I love this versatile vinaigrette in all sorts of salads, baked chicken, or even fish. It is so easy to make, and tastes sort of like basil pesto in a vinaigrette -- so zesty and fresh! And if you quickly blanch the basil before whizzing it up in a food processor, you'll help it keep its vibrant green color! This recipe makes 3/4 to 1 cup of basil vinaigrette.
- Prep time
- 6 min
- Cook time
- No separate cook time
- Yield
- 16 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups packed fresh basil leaves, ((about 1 1/8 ounces))
- 1 medium shallot, (roughly chopped)
- 1 large garlic clove
- Juice of 1 lime, (about 2 tablespoons)
- 2 tablespoons white wine vinegar
- ½ cup extra-virgin olive oil
- ½ teaspoon red pepper flakes
- Kosher salt
Instructions
- 1
Fill a medium bowl with ice cubes and water and set it next to the stove.
- 2
Fill a small saucepan about three-fourths full of water. Bring the water to boil over medium-high heat. Add the basil and cook for 10 seconds. Using a slotted spoon, immediately transfer the basil to the bowl of ice water and let cool for 5 minutes. Using the slotted spoon, remove the basil from the ice water, wrap the wilted basil in a paper towel, and squeeze to wring out as much water as possible.
- 3
Place the blanched basil, the shallot, garlic, lime juice, vinegar, olive oil, and red pepper flakes in the bowl of a small food processor fitted with the multipurpose blade. Blend until well combined and smooth. Season to taste with salt and refrigerate in a tightly closed mason jar for up to 4 days.