Lemon Basil Vinaigrette (Printable Version)
Punchy lemon and fresh basil come together for a zippy, herby sauce. Tastes awesome drizzled on leafy greens or grains or even as a poppy marinade.
# What You'll Need:
→ Vinaigrette Base
01 -
Half a cup of olive oil
02 -
Teaspoon of grated lemon peel
03 -
A clove of garlic, chopped up tiny
04 -
About one cup of loosely packed basil leaves
05 -
Two big spoonfuls of lemon juice (juice from one lemon)
06 -
Two tablespoons of white wine vinegar
07 -
Two tablespoons of honey
08 -
Half a teaspoon salt
# Step-by-Step Guide:
01 -
Pour everything into a jar when you're done. Pop it in the fridge with the lid tight if you don't eat it right away. Use it over the next 4 days.
02 -
Keep your blender running while you drizzle in the olive oil. Let it spin until everything looks nice and creamy.
03 -
Hit pulse about 20 times. You want the basil super tiny and the stuff well-blended.
04 -
Throw your basil, garlic, vinegar, honey, lemon zest, juice, and salt in the food processor first.
# Additional Notes:
01 -
Fresh basil and real lemon juice make all the difference. Stash the mix in your fridge and use within 3 or 4 days—basil might turn darker after sitting.
02 -
Let it blend until totally mixed up and bright green—this keeps the oil and juice from splitting up.