How To Make Basil Vinaigrette
This basil vinaigrette is best for salads, roasted vegetables, and sometimes, toasted bread. It’s also easy to make, needing only a few ingredients. Add some mustard for additional depth.
Preparation: 5 minutes
Cooking:
Total: 5 minutes
Serves:
Ingredients
- 2cupsfresh basil leavestightly-packed
- ½cupextra virgin olive oil
- 3tbspred wine vinegar
- 1largeclove garlicpeeled
- ¾tspsea salt
- ½tspDijon mustard(optional)
- ½tspfreshly-cracked black pepper
- 1tspcrushed red pepper flakes
Instructions
Combine all ingredients in a blender or food processor, and puree until smooth.Â
If the vinaigrette is too thick, feel free to add in a few tablespoons of water at a time and blend until the mixture reaches your desired consistency.
Taste and season with additional salt and pepper if needed.
Serve immediately, or refrigerate in a sealed container for up to 3 days.
Nutrition
- Calories:Â 989.34kcal
- Fat:Â 108.51g
- Saturated Fat:Â 14.97g
- Trans Fat:Â 0.00g
- Monounsaturated Fat:Â 78.91g
- Polyunsaturated Fat:Â 11.62g
- Carbohydrates:Â 4.66g
- Fiber:Â 1.56g
- Sugar:Â 0.54g
- Protein:Â 2.17g
- Sodium:Â 489.33mg
- Calcium:Â 106.40mg
- Potassium:Â 217.74mg
- Iron:Â 2.64mg
- Vitamin A: 137.44µg
- Vitamin C:Â 10.67mg
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