Drizzle this basil salad dressing over sliced tomatoes or cooked green beans. Or toss it into a grain salad for a pop of fresh summertime flavor.

Basil Vinaigrette

shallot,

basil leaves

olive oil

red-wine vinegar

honey or agave syrup

Dijon mustard

½ teaspoon ground pepper

salt

Combine shallot, basil, oil, vinegar, honey (or agave), mustard, pepper and salt in a blender. Puree until smooth.


I have an Aerogarden a hydroponic system. I grow basil year round and I always have an abundance so I'm constantly looking for ways to use it up. This recipe is awesome! I use lemon juice instead of the red wine vinegar and I add a piece of fresh ginger. It is wonderful on salads or when used as a marinade or grilling sauce for vegetables fish/seafood and chicken.

In a word AWESOME! I can think of a lot of uses for this. Made it for salad but it would be awesome on chicken or steak! I made small containers of it to take for the week. The next time I will make a double batch....just fantastic flavor. Don't sweat too much if you don't have a shallot. I used Vidalia onion in mine and it came out just as good!:)

Make sure it let it sit at least a day before using. The flavors are good together and I don't like honey mustard.

Seriously amazing flavor. I love this dressing on salads over grilled veggies or drizzled over chicken/steak/shrimp. AKA I'll put it on just about anything -- it's that good.

basil vinaigrette

Total: 5 minutes

Author : Katie Webster

Ingredients

Instructions

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