|

Fresh Basil Vinaigrette

Fresh Basil Vinaigrette

I wanted to make a vinaigrette using the fresh basil I had in the refrigerator so I threw together some basil, parsley, garlic, olive oil, canola oil, red wine vinegar, white balsamic vinegar, and a bit of sugar together.  I loved the vibrant green color – it was beautiful!  The vinaigrette turned out tangy and delicious with a wonderful basil flavor.  It topped our salad perfectly and was a big hit with all of us, especially my daughter.

Fresh Basil Vinaigrette

How to Make a Fresh Basil Vinaigrette

Combine the fresh basil, parsley, garlic, canola oil, olive oil, white balsamic vinegar, red wine vinegar, and sugar together in a bowl.  Season with sea salt and freshly cracked pepper, to taste.  Blend for several minutes with an immersion blender until it’s well combined and the color is a vibrant green.  Set aside and let the flavors mingle for a while before drizzling on a salad.  Enjoy.

Fresh Basil Vinaigrette

 

Fresh Basil Vinaigrette

Fresh Basil Vinaigrette

Prep Time: 10 minutes
Total Time: 10 minutes
Course: Condiment, Miscellaneous
Cuisine: American
Author: Pam / For the Love of Cooking

Ingredients

  • Handful of basil leaves chopped
  • 1 tbsp fresh parsley chopped
  • 4 tbsp canola oil
  • 2 tbsp olive oil
  • 2 tbsp white balsamic vinegar
  • 1 tbsp red wine vinegar
  • 1 clove of garlic
  • 1 tsp sugar to taste
  • Sea salt and freshly cracked pepper to taste

Instructions

  • Combine the fresh basil, parsley, garlic, canola oil, olive oil, white balsamic vinegar, red wine vinegar, and sugar together in a bowl. Season with sea salt and freshly cracked pepper, to taste.
  • Blend for several minutes with an immersion blender until it's well combined and the color is a vibrant green. Set aside and let the flavors mingle for a while before drizzling on a salad. Enjoy.
DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking

 

Leave a Reply to Jenn's Food Journey Cancel reply

Your email address will not be published.

Recipe Rating




25 Comments

  1. What a gorgeous vinaigrette, Pam! I just planted a full flat of basil plants that my BF’s mom grew from seedlings. I will definitely be making this vinaigrette! Now, hopefully tomorrow you will post the salad recipe that you used this vinaigrette for? ๐Ÿ˜‰

  2. Pretty vinaigrette, and so healthy and vibrant. I have basil planted in my garden, so I’m bookmarking this. It would be fantastic on pasta salads too!

    1. Allison,

      What Marjie said below is correct. I also think olive oil can be too flavorful in some vinaigrettes so I tone down the flavor a bit with the canola oil. That way the basil flavor can shine through. I hope this helps.

      Cheers,
      Pam

  3. For Allison: Olive oil alone thickens up too much to pour when the dressing is chilled.

    Pam: This dressing is a perfect reminder that summer will soon be here! I love fresh salad dressings.

  4. The green color will surely attract eater’s eyes. The photo is fantastic! Perfect captured! I think the White Canoe Dish is dandily chic if you serve this Fresh Basil Vinaigrette individually.

  5. I have plenty of basil growing on the back deck so I know I’ll be trying this, but not as a dressing, probably as a marinade.

  6. YUM. made this today and can’t wait to enjoy it on a salad! I know this will be a regular recipe this summer, once my basil plants are growing in full force! Thanks for the recipe!