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 divine, I feel like I can smell it through the screen :)
Gorgeous! I’ve never blanched basil before….I very intrigued!
Gorgeous, pics! I’ve never blanched basil before….can’t wait to try!
Green is my favourite colour! Who knew vinaigrette could be so breathtaking? :D I’m *so* ready for the lush, green colours of summer now.
I seriously need photography lessons from you!! Stunning! Also I never knew about the blanching of the basil to keep it green – but that makes total sense!!
How fabulous is this! I can picture myself pouring this over all of my salads this summer. Lovely recipe and photos, Jen!
So freaking pretty! I love basil any which way and the photo does this recipe super justice. Perfect!
A great dressing recipe, Jen, and the photos are so beautiful.
Wow such beautiful photography! Love basil – I bet this vinaigrette tastes amazing.
Jen,
Really really wonderful photos. I’m taking that 30 days to better food photography course now and I just love how your basil is composed and lit.
And I’m nearly out of the pesto I put up last summer, but I’ve planned out space in the bed for another massive basil haul this summer.
Thanks!
Oh! I’ve always wondered why chefs recommend blanching the basil! Great tip, Jen! It really pays to know someone with the inside scoop! Hehehe…Your vinaigrette have such a delicious, bright green colour – it’s absolutely gorgeous! I think this will be a staple at home from now on…
Wow, Jen!
Not only does this sound delicious, your photos are incredible!
Oh wow, what a beautiful vibrant green color on the vinaigrette! Love that blanching tip, I had no idea!
basil is one of my favorite herbs. Next to a rosemarin and mint… ok I have quite a lot of the favorie ones. Your vinaigrette will taste amazing with pasta. Simple but delicious taste.
basil is one of my favorite herbs. Next to a rosemarin and mint… ok I have quite a lot of the favorie ones. Your vinaigrette will taste amazing with pasta. Simple but delicious taste.