Basil Vinaigrette
Basil Vinaigrette
This dressing is my pride and joy, and I probably eat about a gallon of it a week – no joke. It's fresh and bright and works with just about everything: on a salad, tossed with pasta or grains, drizzled on fish or shrimp (it's particularly yummy with salmon), and slathered on a piece of avocado toast.
Ingredients
- 1 shallot roughly chopped
- 2 cups tightly packed fresh basil leaves
- 1 clove garlic peeled
- ½ tsp red pepper flakes
- ½ cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp kosher salt or to taste
- freshly cracked pepper
Instructions
- In a high-powered blender, combine the shallot, basil, garlic, red pepper flakes, oil, vinegar, and salt and blend for 1 to 2 minutes, until very smooth. Add the salt and season with pepper, The dressing will keep in an airtight container in the fridge for up to 3 days.
Notes
TIP: Use this vinaigrette as dressing for a salad or cold pasta salad; as a marinade for steak, chicken, or veggies; drizzled on a savory tart; toasted with roasted veggies; or slathered on grilled corn.
What’s Gaby Cooking: Everyday California Food