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.
3tbspextra virgin olive oil — the best quality you can afford
1 1/2tbspwhite wine vinegar
about 1/4 tsp freshly ground pepper
How To Make This Recipe
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.