Basil Vinaigrette Dressing Recipe
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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Super easy and super delicious Basil Vinaigrette Dressing. Great for salad and marinades.
- 1 Cup Basil or about 20 – 25 leaves, Loosely Packed
- 1/2 Onion small, chopped
- 1/4 Cup White Wine Vinegar
- 1 Tbsp Fresh Squeezed Lemon Juice
- 2 Tbsp Honey
- 1/2 tsp Sea Salt
- 1/2 Tsp Black Pepper
- 1/2 Cup Olive Oil or Avocado Oil
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Add Fresh Basil, Onion, White Wine Vinegar, Lemon Juice, Honey, salt and pepper to Food Processor
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Pulse until combined and chopped.
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Slowly drizzle oil directly into the food processor while you continue to pulse.
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Transfer to a container such as a mason jar and store in the frig.