We all need a few good multi-functional dressing recipes in our food arsenal. This basil vinaigrette is easy to make and goes great on just about any garden or pasta salad.
Fall begins next week. When you walk outside you can tell the seasons are about to change. There are leaves starting to fall in the yard, kids are back in school, the monarchs are moving through, fall flowers are starting to open, the days are getting shorter.
However, our garden is still producing tomatoes, a few cucumbers, and lots of herbs. We are still able to get corn and zucchini at the produce stands and farmers markets. So, pardon us as we hold on to a few last bits of summer. We have had a huge success with basil this summer and have a ton of pesto in the freezer. I’ve read you can save whole leaves of basil in the freezer, so we have washed and prepped some to test out this winter (http://www.rodalesorganiclife.com/food/preserving-basil) and will also just blend up some leaves with the oil and freeze in ice cube trays to defrost and add the vinegar later and top a winter salad.
So the next time you’re throwing together a garden salad or a pasta salad, give this basil vinaigrette dressing a try!
- Basil Vinaigrette
- 1/2 c . olive oil
- 1/3 c . balsamic vinegar
- 1 garlic clove
- 1 c . basil
Place all ingredients in blender and blend on low briefly.
Scrape down sides and blend until mixed.
Works well on lettuce salads, caprese salad, pasta salads, and pretty much anything you can think of!
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