Basil Vinaigrette

This simple Basil Vinaigrette has just seven ingredients and can be made completely in a food processor or high powered blender, such as a Blendtec or Vitamix.  Basil is really easy to grow at home.  The more you pinch it back, the more it grows!  But if you’d prefer, fresh basil is readily available at almost every grocery store year round and quite inexpensive.

You can use this dressing with so many different salads. A simple salad, tossed with fresh greens and topped with homemade croutons, or with salads made with fresh corn, zucchini, summer squash.  Even summer fruits.  Today, you’ll see how I chose to pair this with our Couscous Salad later in this post.  

But I would be remiss if I didn’t mention the classic pairing of basil and tomatoes. If you are lucky enough to live in a climate where you can grow your own Beefsteak or slicing tomatoes, maybe even Heirloom tomatoes, you will be loving this vinaigrette!  Oh, how I miss those tomatoes we used to grow back home in upstate New York.  But I digress…

Fresh basil, shallot, garlic, red pepper flakes, olive oil, red wine vinegar and a pinch of salt are all that you need to make this flavorful vinaigrette.  I left my basil a bit chunkier this time and I really love how pretty it looks.  You can certainly puree it until smooth if you prefer.

Here is the Couscous Salad I mentioned earlier.  It combines couscous cooked in flavorful vegetable broth with green peas, walnuts and lemons.  The Basil Vinaigrette turns the tiny pearls a beautiful pale green color.  It’s really quite elegant.

Did you make this recipe for Basil Vinaigrette?  Let me know what you thought in the comment section below. You can also tag me on Instagram with a photo @theveglife1 I love seeing what you come up with ?

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Ingredients

• 1 Shallot (or Onion) rough chop
• 2 C Fresh Basil Leaves
• 1 clove Garlic
• 1/2 tsp Red Pepper Flakes optional
• 1/2 C Olive Oil
• 2 tbsp Red Wine Vinegar
• 1 tsp Salt
• pinch Pepper if not using Red Pepper Flakes

Instructions

• In a food processor or high-powered blender, combine all of the ingredients.  I find that the food processor gave me those nice little chunks you see whereas the blender completely pureed and emulsified the ingredients.  The method you choose is entirely your preference.
• Taste for seasoning, adding more salt or pepper if necessary.
• I like to serve this tossed in the Couscous salad immediately but it will store refrigerated for a few days, though you might see some separation.  Just store in a bottle and shake well before using.