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Basil-garlic Vinaigrette

Use this to dress pasta salads, drizzle over a plate of sliced tomatoes and fresh mozzarella, or toss with chunks of zucchini, red onion, tomatoes and curls of Parmesan cheese.

Basil-garlic Vinaigrette
Photo by Rhoda Peacher
  • 3/4 cup coarsely chopped basil leaves
  • 1/3 cup red wine vinegar
  • 1 tsp. minced fresh garlic
  • salt and freshly ground pepper to taste
  • 1 cup extra-virgin olive oil
Place basil, vinegar, garlic, salt and pepper in food processor. Process to form a paste. Shut processor off, scrape down sides and turn processor back on. Pour olive oil through feed tube in a slow, steady stream; process until smooth. Refrigerate until ready to use. 

Dressing can be used for up to two weeks when stored in the refrigerator. Makes approximately 1 2/3 cups.

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Basil-garlic Vinaigrette

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Reader Comments
Try it with some roasted Garlic, but double it up. Awesome. Thanks for the recipe!
Chuck, Reno, NV
Posted: 3/12/2012 12:40:49 AM
I like the sound of this!
Isolde, Cavendish, PE
Posted: 10/10/2011 8:53:56 AM
Sounds delicious!
Molly, Bay City, MI
Posted: 8/9/2011 8:50:18 AM
looks like it would be easy enough to make.
l, r, NM
Posted: 5/11/2010 9:21:50 AM
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