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.

by Dani Yokhna
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.

Leave a Reply

Your email address will not be published. Required fields are marked *