Basil. Bright green, fresh, sweet and fragrant. It’s a smell that reminds me of both spring and summer; of my unruly garden; of pesto pasta with a glass of white wine. I’m not sure that I could ever pick just one fresh herb to call my favorite but I certainly gravitate toward basil quite a bit.
This vinaigrette is inspired by a restaurant that I worked at several years ago. The owners were in charge of a series of shops including a small local grocery store on the same block. There was never a concern about not having fresh produce available right when we needed it, which was was quite a luxury compared to some of the other places I worked. It allowed us to use fresh herbs daily to create inspired dressings and coulis.
The key to making this vinaigrette is blanching the basil. Basil will turn brown very quickly once it’s cut and blanching it preserves that beautiful bright green color for a vinaigrette that will elevate even the most basic salad.
Basil Peppercorn Vinaigrette
Ingredients
- 1 ounce fresh basil (approximately 3/4 cup when chopped finely)
- 1/2 cup extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon red wine vinegar
- 1 teaspoon fresh squeezed lemon juice
- 1 teaspoon garlic, minced
- 1/4 teaspoon kosher salt
- 3/4 teaspoon fresh ground black pepper
Instructions
- Bring a medium sized pot of water to a boil. Fill a medium sized bowl with ice water.
- Add basil to the boiling water, making sure to push it down so that it blanches evenly. After 15 seconds, scoop out the wilted basil and add it to the ice water to halt the cooking process. Once cold, user paper towels to try to squeeze out as much water as possible.
- Place the basil, olive oil, vinegars, lemon juice, garlic, salt and pepper into a blender and puree on high speed until smooth.
Please read my full post for additional recipe notes, tips, and serving suggestions!
Nutrition
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This looks amazing. I’m saving it for summer when my garden is in bloom!
Those basil leaves are so sharp, clear, in perfect focus that I could jump thru the screen and rip them off the stem. Wow. Amazing photography. And the recipe isn’t too shabby either :)
I always have so much basil this is a practical but really good choice for me! The photos are really great! I sure do struggle with taking photos of anything I cook! I admire!
Stunning post! You took a simple vinaigrette (that sounds and looks delicious) to new heights!
daisy
This may be the most gorgeous vinaigrette ever!
Fantastic color and great tip about blanching the leaves! Thanks :)
We’re no where near basil time yet but I’m so looking forward to making deep green pesto like that in you pictures. Beautiful
A – Amazing photos!
B – I am addicted to basil like a cat on the nip. And this vinaigrette looks perfect!
This looks incredible! I’ll have to remember to give blanching a try the next time I use basil!
I think Basil is mt favorite herb! Gosh I want to eat this with a spoon!
I can’t ever get enough basil in my life! This is crazy, but I buy the fresh organic plants from Wegman’s throughout the winter, just to have the scent in my house! This vinaigrette is wonderful Jen, and I can’t wait to try it! <3 <3 <3
I love everything about this! There’s nothing better than basil in the springtime. Pinning to try!
Love everything about this! There’s nothing better than basil in the springtime. Pinning to try!
These photos are MAJORLY stunning, Jen. Fantastic vinaigrette!
Totally blown away by these photos and the vinaigrette. Perfection!!