Lemon Basil Vinaigrette Recipe
Lemon Basil Vinaigrette will add a splash of aromatic, fresh flavors to your greens. It's sweet and tart and elevates salads to another level, and it works as a delicious marinade for chicken and fish.*Makes 2 cups
Servings: 16
Calories: 95kcal
Equipment
Ingredients
- 1 cup loosely packed fresh basil leaves, washed and dried
- 1 cup lemon juice
- 2 tablespoons finely chopped shallots
- 1 teaspoon minced garlic
- 2 teaspoons fresh ginger pulp
- ½ teaspoon salt
- 1½ tablespoons honey
- ¾ cup extra virgin olive oil
- freshly ground black pepper to taste
Instructions
- Prep the basil. If your basil leaves are large, stack a bunch of them on top of each other, roll them up, and then slice the roll to make thin strips. This is called chiffonade. (Or feel free to roughly chop them.)
- Mix. In a small mixing bowl or large jar, combine the lemon juice, shallots, garlic, ginger, salt and honey. If you're using a bowl, gradually whisk in the oil, stir in the basil leaves and season to taste with the pepper. If necessary, add more salt. If you're using a jar, add all of the ingredients, put the lid on tightly and shake. If necessary, add more salt.
Notes
Calorie count is only an estimate.
Nutrition
Calories: 95kcal