I’m just going to go ahead and declare this the official salad dressing of summer in the Inquiring Chef household. Sweet Basil Vinaigrette will be making many repeat appearances.
We signed up for a CSA (Community Supported Agriculture) this summer which means that every Tuesday we’re getting a box chock full of fresh produce. Those boxes of unexpected ingredients force us to try new things and get creative. Especially with salads. This week when I opened the box, I could smell the basil right away. Tucked inside was a bunch of Italian basil as big as my head.
What to do with Lots of Basil?
I wanted to make all that sweet Italian basil last and last. So I put it in this sweet basil vinaigrette, and drizzled it over everything we ate all weekend long. While I love it on just about everything, my favorite was this pasta salad which keeps well in the fridge and is begging to be taken to potlucks.
In the meantime, if you can get your hands on a bunch of Italian sweet basil this is a great way to use it. Sweet and fresh tasting, it imparts just the right amount of summery basil to anything it touches. Have a good week friends! See you in a few days.
Sweet Basil Vinaigrette
- 20 leaves fresh basil
- 1/2 small shallot, chopped
- 1/4 cup white wine vinegar
- Juice from 1/2 lemon
- 2 Tablespoons honey
- 1/2 teaspoon sea salt
- 1/2 teaspoon fresh cracked black pepper
- 1/2 cup extra virgin olive oil
- Combine all of the ingredients except for the olive oil in a food processor and pulse until finely chopped. With the food processor running, add the olive oil in a steady stream and blend until smooth. Refrigerate until ready to use, up to three days.