Thursday, August 11, 2011

Basil Vinaigrette






















One of our favorite summer flavors is basil. We buy a huge bunch each week at the farmers market, using as much of it as we can and drying the rest for winter time. This simple vinaigrette - sure to enliven your taste buds - is a fabulous way to take advantage of this aromatic herb. We like it best on fresh green salads, but it also works well drizzled over sliced tomatoes or cucumbers, and pasta. Enjoy!

Basil Vinaigrette
1/2 Cup Fresh Basil
2 Garlic Cloves
1/4 Cup White Wine Vinegar
1/2 Cup Extra Virgin Olive Oil
1 Tablespoon Honey
Salt and Pepper to Taste

Place all ingredients in a blender, and blend until the garlic and basil are very finely minced. Voila!

3 comments:

  1. Visiting you from Tuesdays at the Table. I'm always looking for new things to do with basil. A person can only eat so much pesto! This is a smart and different idea. Love it!

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  2. Your Vinaigrette has the most beautiful color and it looks like it would be very tasty. Hope you have a great week end and thanks for sharing with Full Plate Thursday!
    Come back soon,
    Miz Helen

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  3. Thanks MM - I also recently tried it out on raw zucchini ribbons and it was mighty tasty.

    Hi Miz Helen - thank you as always for your sweet comments and for hosting Full Plate Thursday!

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