Description
Bright, bold, and beautiful, this Basil Vinaigrette is a summertime favorite! Make it in under 5 minutes, using your blender. Vegan and Gluten-free.
Ingredients
Units
- 2 cups packed basil leaves (roughly 3 ounces)
- 2/3 cup extra virgin olive oil
- 2 tablespoons white wine vinegar (or red wine vinegar or lemon juice)
- 2 garlic cloves
- 2 tablespoons shallot, sliced
- 1 tablespoon water
- 1 teaspoon salt
- 1/2 teaspoon fresh cracked pepper
Instructions
Place all ingredients in a blender or mini blender and pulse repeatedly until almost smooth.
Store in a sealed jar in the refrigerator for 4-5 days.
Notes
Serve over grilled veggies, drizze over caprese salad, or toss with pasta or greens for a flavoful salad dressing.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 165
- Sugar: 0.2 g
- Sodium: 291.8 mg
- Fat: 18.7 g
- Saturated Fat: 2.7 g
- Carbohydrates: 0.9 g
- Fiber: 0.2 g
- Protein: 0.3 g
- Cholesterol: 0 mg