White Balsamic Basil Vinaigrette with Green or Purple Basil
This white balsamic basil vinaigrette is impossibly fresh, tangy, and irresistible. It's elegant, naturally vegan, and takes just minutes to make. And it's ideal for summer salads, grilled veggies, grain bowls, tofu, or marinades. And you can make it with any fresh type of basil (from your garden or the store), in bejeweled tones of green or purple!
Ingredients
- 42 g (1½ cups packed) fresh green or purple basil leaves
- 5 tablespoons (75 ml) extra-virgin olive oil
- 2-3 tablespoons (30-45 ml) white balsamic vinegar, adjusted to taste
- 2 tablespoons (30 ml) freshly-squeezed lemon juice
- 1 (6 g) large clove garlic, cut into a few pieces for quick blending
- ½ teaspoon vegetable bouillon paste
- ⅛ teaspoon salt, adjusted to taste
- ¼ teaspoon freshly-ground black pepper, adjusted to taste
Instructions
Combine ingredients
- To the container of a blender, add the basil leaves, olive oil, white balsamic vinegar, lemon juice, garlic, bouillon paste, salt, and pepper. (Or you can hold off on the salt and pepper if you'd like to adjust them after tasting.)
Blend gently
- Blend minimally, just until the ingredients are well combined and smooth to retain vibrant color. Taste and adjust the seasonings.
Serve immediately or store
- Keep in the fridge in an airtight container. Best for color and flavor if used within 3 days, but it'll keep for up to a week.
Notes
- Use fresh basil leaves for the best results.
- Adjust the white balsamic vinegar content for your preferred level of sweetness.
- You can wait to add the salt and pepper content until after blending to adjust them to your preference.
- Make sure to blend gently to preserve the vibrant green or purple color of the vinaigrette.
Tried this recipe?Let us know how it was!