Basil Vinaigrette

READY IN: 15mins
Recipe by Katzen

From Rebar Cookbook, this is a very versatile vinaigrette that can be used on salads, as a marinade for grilled vegetables, or drizzled on a sandwich of artichokes, fresh tomato, lettuce, spanish onion, and fontina cheese on crusty italian bread - yum! For a vegan version, substitute maple syrup for the honey.

Top Review by Diann is Cooking

Quite good! I added a little less salt (that's just me) and a little less oil, cuz I like to emphasize tang. And a touch less honey because I am devoid of the sweet touth, apparently. This is GREAT. Made for Veg'n Swap January 11, and ready to make again!

Ingredients Nutrition

Directions

  1. Combine all of the ingredients, except oil, in a food processor and blend. Slowly add olive oil in a slow, thin, stream, until creamy.
  2. Season to taste and serve, or refrigerate up to 3 days.

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