Hello again, basil… I missed you all winter! I love this simple, flavorful dressing so much that sometimes I’ll make a salad just so I can have this dressing. I’ve always been such a fan of balsamic! This recipe yields about one cup but you can certainly increase or decrease as needed.
Ingredients
3/4 cup olive oil
1/4 cup balsamic vinegar
2-3 cloves garlic
6 basil leaves
Salt/pepper to taste
Directions
Mince garlic and chiffonade basil.
In a small bowl, combine balsamic vinegar, garlic, basil, and salt/pepper.
Slowly pour in olive oil, whisking to combine.
Add additional salt/pepper to taste if needed.
Note: you can cover and store in the refrigerator for about 5-7 days. The olive oil may solidify in the fridge, but setting it out at room temperature before using will return it to normal.
YUM! Garlic and basil are my two favorite ingredients. This looks great!
This is sooo good! I love your presentation too.
I love balsamic vinaigrette and the basil addition seems like a fabulous idea!
Oh, this looks just lovely! You can't go wrong with either balsamic vinegar or basil.
Btw, I love your blog and I've nominated you for an award! Check it out here: http://theinventivevegetarian.blogspot.com/2012/06/rice-mango-and-black-eyed-peas-salad.html
This looks so yummy and fresh
I love homemade dressings. It sounds really good, can't wait to try it on a salad.
thanks for dressing, can't wait try !!!
I've gotta get my hands on some fresh basil to make this again! 🙂 Hope you love it!