This basil vinaigrette dressing is bright and sweet with a big flavor. Loaded with tons of fresh basil, sweet balsamic vinegar, and brightened up with lemon. This easy dressing can be used on salad or as a marinade.
PREP: Trim root and stem end off shallot and peel. Cut into quarters. Smash and peel a clove of garlic. Measure out other ingredients.
PULSE: Add basil, shallot, garlic, balsamic vinegar, and lemon juice to a food processor with a pinch of salt. Pulse about 10 times to chop up large pieces, then scrape down the sides of the processor cup. Pulse again about 5 more times.
DRIZZLE: Turn the food processor on and slowly drizzle the olive oil. Process until the dressing is well blended and all of the olive oil is incorporated.
SEASON: Taste and add salt and pepper as needed. Store in a glass jar and shake again before serving.
Notes
Makes about 1 cup of dressing, or 8 two tablespoon servings.
If using an immersion blender, add ingredients to a container and blend with the immersion blender to desired smoothness.
Storage directions: Store in an airtight container in the refrigerator for up to a week. The oil may harden in the refrigerator. Before using, let sit at room temperature for about 15 minutes, then shake vigorously to reincorporate the ingredients.