on Mar 23, 2021, Updated Aug 12, 2023 Here are a few more salad dressing recipes: Strawberry Balsamic Vinaigrette, Balsamic Vinaigrette Salad Dressing, Hibachi Ginger Salad Dressing, and Lemon Garlic Salad Dressing.
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Vibrant summer basil, the finest extra virgin olive oil, a hint of garlic, and zesty lemon juice combine to create a symphony of flavor. It’s like a taste of sunshine in every bite. What’s fantastic about this dressing is its versatility. Sure, it’s perfect drizzled over a crisp salad, but it doesn’t stop there. I’ve used it in various dishes – from marinating grilled veggies to jazzing sandwiches and even as a dipping sauce for crusty bread. The possibilities are endless! And the best part? This recipe is a breeze to whip up. With just a handful of pantry staples and five minutes of your time, you’ll have a jar full of this vibrant green goodness ready to elevate any meal. Not only does it pack a punch in the flavor department, but it’s also a winner regarding dietary preferences. Whether you’re vegan, watching your carb intake, or must steer clear of gluten, this Basil Vinaigrette has you covered. So why settle for store-bought dressings when you can create something fresh and flavorful in your kitchen? Try this recipe, and get ready to elevate your dishes to a new level. Trust me, your taste buds will thank you! Select fresh green basil leaves without any black marks on them. Extra Virgin Olive Oil – Make sure you use a very good oil, as quality plays an important role in taste. Olive oil can be replaced with avocado, canola, or grapeseed oil. Lemon Juice – Use freshly squeezed lemon juice. You can replace it with lime juice, orange juice, white wine vinegar, red wine vinegar, balsamic vinegar, champagne vinegar, apple cider vinegar, or sherry vinegar. Garlic – Do not miss this one! Garlic gives a beautiful, garlicky flavor to the dressing. If you like garlic, add a few more cloves than mentioned in the recipe. You can also add garlic powder instead, but fresh garlic has its flavor. Salt and Black Pepper enhance the taste. You can also add a few red pepper flakes to give the dressing a spicy kick. You can also add some honey or maple syrup for a hint of sweetness. Add some Dijon mustard if you want the dressing to be stronger in flavor. Drain the extra water well. You can use a salad spinner to spin the extra water.
2 cups Italian basil leaves (packed) 2 whole peeled garlic cloves ¼ cup freshly squeezed lemon juice ½ cup extra virgin olive oil 10-12 whole black peppercorns ½ teaspoon salt
Blend for 60 seconds until the liquid ingredients blend well with basil and garlic. Note – If you are using a food processor with a large jar, you might want to double the recipe for proper blending. The same goes for Vitamix, as it has wide blades, and a small batch will be difficult to blend properly. Transfer the vinaigrette to a clean glass jar. Use as and when required. Refrigerate for up to a week or freeze for up to 4 months. Mix well before use. This basil salad dressing will last about a week in the fridge when appropriately stored in an airtight container (preferably glass) or mason jar. Sweet basil vinaigrette freezes well, too. You can freeze it in ice cube trays for up to four months. Take out one frozen cube, thaw it, and use it.
