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Mili Takashima

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.
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Ingredients Method Video

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

Method
 

  1. Prepare your ingredients.
  2. Regardless of the machinery you use to blend, pour in the olive oil first, followed by the rest of the ingredients.
  3. I'm using a small food processor. I add the basil and oregano last.
  4. Food-process or blend until totally combined.
  5. There will be some loose-leafs and items that do not come together, so move them around, so that they can be properly blended.
  6. 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.
  7. Pour right over pasta salads.
  8. Use as a dip with rustic breads.
  9. Enjoy with antipasto or charcuterie.

Video