Lemon Basil Vinaigrette
This vibrant and zippy lemon basil vinaigrette is super versatile and can be used as a salad dressing or drizzled on top of chicken or seafood.
Equipment
- food processor or blender
Ingredients
- 2 cup fresh basil
- 1 whole lemon, zested and juiced
- 2 whole garlic cloves
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 2 tbsp red wine vinegar
- 1/2 cup extra virgin olive oil
Instructions
- Combine the fresh basil, lemon zest, lemon juice, garlic cloves, salt and pepper into food processor or blender. Pulse thoroughly to combine.
- With the blender running, drizzle in the 1/2 cup of extra virgin olive oil until completely incorporated.
Notes
*This dressing will keep in the fridge for 4-6 days. You'll notice the green color start to dull as it oxidizes so it's best to store in an airtight container.
*You can also add 2tbsp of minced shallot for some extra zing.
Tried this recipe?Let us know how it was!