fresh basil vinaigrette
Crazy-awesome freshness is made, with a handful of basil and a few other simple ingredients. It takes no time to create a versatile dressing, using a couple handfuls of fresh basil or herbs, and just a few more, simple ingredients. I like to add this to green salads, pasta dishes and antipasto spreads. If you use these ingredient ratios, your dressing will not separate after being blended. After making, keep in a sealed container, stored in the refrigerator for up to a week.This recipe is naturally gluten free and vegan.
Ingredients
- 2 cups fresh italian basil
- 2 tablespoons fresh oregano or thyme leaves This is optional to add another note of flavor and aroma.
- 1/2 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon dried oregano whole leaf is always preferred
- 1 teaspoon fresh minced garlic (two average-sized cloves)
- 1/2 teaspoon coarse salt
Instructions
- Prepare your ingredients.
- Regardless of the machinery you use to blend, pour in the olive oil first, followed by the rest of the ingredients.
- I'm using a small food processor. I add the basil and oregano last.
- Food-process or blend until totally combined.
- There will be some loose-leafs and items that do not come together, so move them around, so that they can be properly blended.
- After about a minute more, your vinaigrette will be perfectly blended. If you use these ingredient ratios, your dressing will stay blended and will not separate.
- Pour right over pasta salads.
- Use as a dip with rustic breads.
- Enjoy with antipasto or charcuterie.
