Basil Vinaigrette Dressing Recipe
By: Cindy Livesey
Using up the last bit of my basil with this super delicious Basil Vinaigrette Dressing Recipe. So yummy, so easy it will make you never want to buy bottled dressing again.
If you have a ton of basil to use up make sure to make yourself a batch of Pesto. I did that last week and have used it on Gluten Free Pasta, Salmon.
You start with about a cup of loosely packed Basil. Turns out to be about 20 – 25 leaves. Add the basil, 1/2 of a small yellow onion finely chopped, 1/4 cup white wine vinegar, juice from 1/2 a lemon, 2 tablespoons honey, 1/2 teaspoon each of sea salt and black pepper to a food processor and pulse until it’s finely chopped. Then slowly add 1/2 cup olive or avocado oil until blended.
Super easy…super delicious! Add to a bed of arugula with goat cheese and pine nuts. Throw in grilled chicken for a meal! Yummo!
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Basil Vinaigrette Dressing
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