Basil Vinaigrette

I love the smell of basil. It’s just so intoxicating, with its sweet and fresh notes. Most of the time, I either sprinkle it on pasta or make into a pesto. (See here for pesto recipe.  Besides having with pasta, I have used it for these sandwiches–caprese and chicken.) This time, I decided to make a vinaigrette, or dressing, that I could use for a variety of recipes.

When I was at the farmer’s market Saturday, I picked up a few bunches. Normally I grow my own, but my puppy has decided he likes basil too.  Actually, he mainly likes to sit on the plants, so the leaves are squashed and torn.  The poor plants look so forlorn!

Anyway, this recipe requires quite a bit of basil, but you could always halve the recipe if you don’t have enough on hand. With the Dijon mustard in the mix, it adds a bit of zip to the basil, and the agave syrup gives it a touch of sweetness.  Perfect combo.

I used it for a chicken sandwich, broiling cheese on one side of the bread, spreading the vinaigrette on the other, and adding sliced tomatoes and artichoke hearts.  This week I plan on using it as a dressing for roasted baby potatoes and an antipasto salad. Yum! You could even use it for dressing on a regular salad.  The possibilities are endless.  This vinaigrette is summer in a jar.  Enjoy! xoxo

Basil Vinaigrette

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Prep Time: 15 minutes

Total Time: 20 minutes

Serves: 8-10

3 T Dijon mustard

2 T agave syrup

¼ c red wine vinegar

1 T balsamic vinegar

45 g (1 1/2 ounces) fresh basil leaves (approx. 3 cups, loosely packed)

½ t salt

½ t black pepper

½ c olive oil

In a food processor, blend all ingredients except the olive oil.  Once the ingredients are fully chopped, add the olive oil.  Pulse 5-6 times until creamy.  Store in the fridge up to 3 days.

NOTE:  This is NOT pesto, although it does taste somewhat similar.  I have not frozen the vinaigrette, although you probably could in small ice cube trays.

Ideas to use this vinaigrette:

-As a dressing for a green salad with vegetables

-As a dressing for a green salad with fruit (i.e., strawberries, blueberries)

-Spread on a slice of bread, like as a condiment side, on a sandwich

-Use as a oil-based dressing for a pasta salad

-Drizzle over roasted baby potatoes

Recipe Source: adapted from the cookbook reBar: Modern Food Cookbook