Yield: Yields about 3/4 cup vinaigrette.
Servings: four.
Although this dressing can be whisked by hand, I prefer to use a food processor, which mixes it to a wonderful shade of green.
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Absolutely love this recipe! I got it from a friend many years ago, and now I make multiple batches each summer with my basil and freeze it in 1/2 pint jars. I cut back on the oil a bit and add extra basil (I prefer it thicker). Also delicious on top of flaked tuna.
Basil vinaigrette came out really good! I used exact amounts of everything in the recipe, but prepared it in a little chopper/grinder. The consistency was not as smooth as it would be in food processor, but everyone like it anyway. I used it to drizzle on grilled zucchini and peppers. I'm sure it'll taste great on steamed potatoes. I'll be making them tonight.
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