Basil Vinaigrette

I’m all about taking a shortcut in the kitchen every now and then – and that is exactly what this Basil Vinaigrette allows me to do!

It’s my go-to dressing for all of my favorite summer meals and you’ll be seeing it make an appearance in a few recipes over the next several weeks. I whip up a batch every few days and keep it on hand for anytime I’m in a pinch and need to eat something STAT. Because, like I’ve said before, no one wants to see me when I’m Hangry. It’s not a pretty picture. But this basil vinaigrette does have a pretty picture! So let’s all just get excited for the recipes that are in the pipeline!

Simple Basil Vinaigrette
I’m also SUPER excited to welcome 2 new faces over to What’s Gaby Cooking. They come in the form of 2 of my best friends Matt + Adam. And you’ll be getting to know more about them very soon. But in the mean time, let’s all drool over their gorgeous images with this basil vinaigrette!

Easy Basil Vinaigrette

 

Basil Vinaigrette

Basil Vinaigrette

Ingredients

  • 1 shallot, roughly chopped
  • 2 cups tightly packed fresh basil leaves, stems removed (about 4 ounces)
  • 1 clove garlic
  • 1/2 teaspoons red pepper flakes
  • 1/2 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon salt

Instructions

  1. Combine all the ingredients for the basil vinaigrette in a high powered blender and blend for 60 seconds until very smooth.
  2. Taste and adjust salt and pepper as needed. Serve immediately. Or you can refrigerate the vinaigrette for up to 3 days.
http://whatsgabycooking.com/basil-vinaigrette/

Photo Credit: Matt Armendariz

Food Styling Credit: Adam Pearson

Don't know what to make,
or how to make it?
I've got you covered! Check out all my recipes here
recipe index

58 Comments

  1. Can’t wait to try this on EVERYTHING! I’m going to make a nice big mason jar full of this, your chipotle salsa, and green goddess dressings 🙂 How long do you think this and your other dressings would keep in the fridge?

  2. Used this as the dressing for a pasta salad with shredded carrot marinated artichoke hearts diced red and green bell pepper. It was the hit of the potluck. Thank You!!

  3. Hi Gaby,

    My husband HATES vinegar – any suggestions on what I can use in place of the red wine?

    Thanks,
    Fonda

Leave a Reply

Your email address will not be published. Required fields are marked *