Ditch the store bought dressing and whip up this robust basil vinaigrette instead. Fresh basil leaves are a staple ingredient in our home. In fact, it is the one plant that actually makes me feel like my thumb is green. It grows in abundance in my backyard and planters without much effort on my part.Mixing up a vinaigrette is an easy way to use the fresh leaves and enjoy the bursting taste of basil. It’s aromatic and refreshing and by adding a generous portion of red pepper flakes, it gives any dish a big kick.It’s versatility makes it a delicious addition to salads, grilled meats and vegetables, pastas, and even breads. When drizzled on a dish, like my Charred Romaine and Steak Salad, it livens it up and makes this salad robust in flavor. Go ahead and use up those basil leaves you have growing and give your next dish a big bite too.
For another easy and zesty dressing, check out my Lemon Garlic Vinaigrette.
How do you use your basil from your garden?
- 1 garlic clove
- 1 cup packed basil leaves, coarsely chopped
- ¼ cup olive oil
- 1½ tablespoons red wine vinegar
- ¼ -1/2 tsp crushed red pepper, depending on the heat you like
- pinch of salt and pepper
- Using an immersion blender or a food processor, pulse the garlic until chopped.
- Add the basil and pulse until finely chopped.
- Add the oil, vinegar and crushed red pepper and process until smooth.
- Season with salt and pepper.
- Cover and store for up to a week.