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Basil Vinaigrette

Try this tangy, flavourful dressing is good over steamed beans, on a salad, or over grilled chicken or salmon. If you find it too thick for a salad dressing, try adding a little more olive oil.

Basil Vinaigrette

1 small clove garlic, peeled

½ tsp salt

½ cup loosely packed fresh basil leaves

2 Tbsp extra-virgin olive oil

2 Tbsp red wine vinegar

2 tsp Dijon mustard

Chop garlic. Sprinkle with salt and continue to chop and mash with the side of a chefs knife, or grind up in a mortar and pestle until it forms a paste.

Puree basil, olive oil, vinegar, Dijon and the garlic salt mixture in a blender or mini-prep food processor until smooth.

If you have a vitamix (lucky!) it will make a lovely, smooth green dressing.

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