BASIL VINAIGRETTE

Basil Vinaigrette image

From Rebar Cookbook, this is a very versatile vinaigrette that can be used on salads, as a marinade for grilled vegetables, or drizzled on a sandwich of artichokes, fresh tomato, lettuce, spanish onion, and fontina cheese on crusty italian bread - yum! For a vegan version, substitute maple syrup for the honey.

Provided by Katzen

Time 15m

Yield 1 1/4 cups, 8-10 serving(s)

Number Of Ingredients 9

Ingredients

2 garlic cloves, minced
1 1/2 tablespoons Dijon mustard
2 tablespoons honey
1/4 cup red wine vinegar
1 tablespoon balsamic vinegar
1 1/2 ounces fresh basil leaves (approx 1 cup chopped leaves)
1/2 teaspoon salt
1 1/2 teaspoons cracked pepper
1 cup olive oil

Steps:

Combine all of the ingredients, except oil, in a food processor and blend. Slowly add olive oil in a slow, thin, stream, until creamy.
Season to taste and serve, or refrigerate up to 3 days.

Nutrition Facts : Calories 351.9, Fat 32.7, SaturatedFat 4.1, Sodium 1736.2, Carbohydrate 12.5, Fiber 4.8, Sugar 5.5, Protein 6.4

*** Explore more Basil Vinaigrette Recipes »

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