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Recipe

Basil Vinaigrette

Yield: Yields about 1 cup.

 

Ingredients

  • 3/4 cup extra-virgin olive oil
  • 1/4 cup red-wine vinegar
  • 3 Tbs. finely chopped fresh basil
  • 1 large clove garlic, minced
  • 1 Tbs. Dijon mustard
  • 1 tsp. fresh lemon juice
  • 1/2 tsp. honey
  • 1/4 tsp. kosher salt
  • 1/8 tsp. freshly ground pepper

Nutritional Information

      Nutritional Sample Size per 1 Tbs.
      Calories (kcal) : 90
      Fat Calories (kcal): 90
      Fat (g): 10
      Saturated Fat (g): 1.5
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 7
      Cholesterol (mg): 0
      Sodium (mg): 40
      Carbohydrates (g): 1
      Fiber (g): 0
      Protein (g): 0

Preparation

  • Put all the ingredients in a glass measuring cup or a jar with a tight-fitting lid and whisk or vigorously shake to combine. Whisk again just before using. You can store the vinaigrette in the refrigerator for up to 5 days, but don’t add the basil until 15 to 30 minutes before using.

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