Basil Vinaigrette

Written By Michele Jenkins

This is delicious! If you have basil growing this summer this is a must to make. It is very easy because all you do is put everything in the blender.

This freezes beautifully. Portion it out into the Mini Muffin Tray and freeze. Then you are ready to use, pop out a cube and let it come to room temperature and use as needed.

This would also be excellent mixed in with pasta and a sprinkle of parmesan. 

My daughter-in-law Katy, shared this recipe with me. It is from whatsgabycooking.com

bon COOK tools used: FRENCH PANTRY EVOO, Blender Spatula

Ingredients

  • 1 small shallot roughly chopped, 2-3 tablespoons

  • 2 cups tightly packed fresh basil leaves, stems removed

  • 2 cloves garlic

  • 1/2 teaspoon red pepper flakes (optional)

  • 1/2 cup FRENCH PANTRY EVOO

  • 2 tablespoons red wine vinegar

  • 1 teaspoon Kosher salt, plus more to taste

Directions

Combine all the ingredients for the basil vinaigrette in a high powered blender and blend for 60 seconds until very smooth.

Taste and adjust salt and pepper as needed. Serve immediately or refrigerate the vinaigrette for up to 5 days.

 
Michele Jenkins
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