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Basil Honey Vinaigrette
Once you've tried this dressing, you'll find yourself making it over and over. I used the whole batch at once, so don't have experience with storing it. If I were to keep it in the refrigerator it would only be for a day or two at the most. Vinaigrettes with things like herbs, garlic, et cetera in them are best eaten fresh.
Prep Time 5 minutes
Servings 4 tablespoons
Ingredients
- about 15 leaves fresh basil
- 3 tbsp extra virgin olive oil — the best quality you can afford
- 1 1/2 tbsp white wine vinegar
- 1 tbsp mild honey
- about 1/4 tsp freshly ground pepper
- pinch salt
How To Make This Recipe
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Place all the ingredients in the bowl of a mini food processor, and process until the liquid is a beautiful pale green adorned with verdant flecks of basil. (Yes, this Basil Honey Vinaigrette makes me feel poetic.) Taste, and adjust seasonings if required. Use right away, preferably. Otherwise, store sealed in the refrigerator for a day or two at the most.