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Basil Vinaigrette

Meera
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Prep Time 10 minutes
Course Salad Dressing and Vinaigrette
Cuisine American, Italian
Servings 0 cups

Equipment

  • Food Processor

Ingredients
  

  • 3-4 cups packed fresh basil leaves and tender stems
  • 2 tbsps chopped shallot or red onion
  • 2 small cloves garlic chopped
  • 2 tbsp lemon juice
  • 2 tbsp red wine vinegar
  • pinch of Chile flakes optional
  • ½ cup extra virgin olive oil
  • 1 tsp sea salt or as needed
  • freshly crushed black pepper

Instructions
 

  • Pick the basil leaves off the main stem, you can leave some of the tender stems(they have a lot of flavor. Roughly chop them and add to a high speed food processor or blender. Pulse and chop a few times.
  • Add the remaining ingredients and blend until everything is well incorporated and the leavers are finely minced or blended.
  • Taste and adjust salt and pepper as needed. Serve immediately. Or refrigerate the vinaigrette for up to 3-5 days.
  • If the oil separates simply shake or stir the oil back into the vinaigrette.
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