Probably the most popular summer dressing around here is this basil vinaigrette. With basil in abundance right now, this is a great way to use it—especially because it’s more than a salad dressing. It’s great for drizzling over fresh tomatoes, or for marinating chicken or fish. I use it all over the place. It’s really an all-purpose basil sauce. Put it wherever you like!
FRESH BASIL VINAIGRETTE
2 Cloves of garlic
1/2 tsp. salt
1/2 — 3/4 cup of loosely packed basil leaves
1/4 olive oil
1/4 cup safflower oil
1/8 cup red wine vinegar
2 tsp. Dijon mustard
Freshly ground pepper to taste
1. Place the garlic and salt in the bowl of a food processor or blender pulse until chopped and well combined.
2. Add all the remaining ingredients and pulse until the basil is finely minced and the dressing is well-combined.
I’ve been known to freeze batches of pesto throughout the summer, just to take advantage of the amazing and aromatic basil. But, I’m looking for new ideas!!! What do you do with the abundance of basil? Do you have favorite recipes or ways of preserving it that you can share? If so, bring them on!
Here’s a cool variation on the recipe above—Fresh Tomato Basil Sauce from hellchef.com.