Nothing smells like fresh basil – definitely my favourite herb. Summer is the only time of year I make this vinaigrette, when the basil is plentiful and salads grace every meal.
- 2 garlic cloves, minced
- 1 1/2 tbsp Dijon mustard
- 2 tbsp honey
- 1/4 cup red wine vinegar
- 1 tbsp balsamic vinegar
- 1 1/2 oz (45 g) fresh basil leaves (about 2 cups leaves)
- 1/4 cup chopped fresh chives
- 1 tsp salt
- 1 tsp freshly cracked black pepper
- 1 cup really good quality extra virgin olive oil
Blend all ingredients, except for the olive oil. Give it a good whiz, until all the herbs are bright flecks of green, then slowly drizzle in the olive oil until creamy and smooth.
I really think this needs either an immersion blender or food processor to get the consistency. If you don’t have either, chop herbs very fine and whisk it all up.
This will yield about 1 pint jar, and I’d suggest trying it in a variety of ways …
salad dressing ~ vegetable dip ~ blend with cream cheese for a spreadable bread topping ~ toss with zucchini ribbons ~ brush over grilled chicken or seafood