Basil Vinaigrette Recipe
Totally inspired by Whats Gaby Cooking's recipe! I changed a couple of things!
Servings: 8
Equipment
- blender
Ingredients
- 1/2 cup olive oil extra virgin
- 2 tablespoons apple cider or red wine vinegar
- 1 to 2 tablespoons fresh lemon juice
- 1 small shallot (about a tablespoon size)
- 1 to 2 cloves garlic
- 2 cups fresh basil leaves
- 1/4 to 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon kosher salt
- black pepper to taste
Instructions
- Place all of the ingredients into your blender, in the order listed above. You want to put in the olive oil and liquid ingredients first (closer to the blades). Blend on high until smooth. Taste and adjust anything as needed.
- Pour over pasta salad, or enjoy with grilled meats. Make ahead: you can store the basil vinaigrette in a jar with lid (or any airtight container) in the fridge for up to 3 to 5 days. Enjoy!
Notes
Pasta Salad
If you want to make the pasta salad I made, I mixed together cooked pasta, chopped arugula, mini mozzarella balls, diced yellow bell peppers, diced cucumber, diced carrots and cherry tomatoes. Pour the basil vinaigrette over the pasta salad and mix until all combined. Enjoy!