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

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

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46 Comments

  1. Love basil, love balsamic. The red pepper flakes seem like they would provide an wonderful kick of flavor. This is a MUST try.

  2. Love Herbs – and that would be Herbs with an H rather than ‘erbs!!! And I’m sure you could grow a pot or two of herbs – really all it takes is a little watering and some sunlight!

    1. any kind you want!! I have a ton of red wine vinegar + olive oil from trader joes! But it’s really up to you :)

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