There is no herb that I look more forward to using than basil. When we began to receive it this summer in our Abundant Harvest weekly box I was already dreaming of ways to use it… basil in soups, salads, pesto… But when I saw this Basil Vinaigrette recipe posted by my friend Jenny, I knew I had to try this before anything else.
This recipe did not disappoint! We planned on just using it on our roasted vegetables that night, but couldn’t contain the joy and lavished it on our roasted potatoes and chicken burgers. I had a hard time restraining myself to not simply eat it with a spoon!
2 cloves garlic minced
1-1/2 tablespoons Dijon mustard
2 tablespoons honey
1/4 cup red wine vinegar
1 tablespoon balsamic vinegar (I left this out, we didn’t have any)
1-1/2 ounces fresh basil leaves
1/2 teaspoon salt
1-1/2 teaspoons cracked black pepper
1 cup olive oil
1. Combine all of the ingredients, except oil, in a food processor and blend. Slowly add olive oil in a slow, thin stream until thick and creamy.
2. Season to taste and serve or refrigerate up to a week.
–Victoria Gray of Rebar: Modern Food Cookbook