“Basil vinaigrette is the recipe I turn to no matter what I’m making,” says cookbook author Gaby Dalkin. “It’s great on grilled steak and amps up any other kind of protein, pasta, vegetables, salad, crostini—everything except dessert! It’s easy to double, and it freezes. (I use silicone ice cube trays.)”
In a blender, whirl olive oil, basil, shallot, red wine vinegar, garlic, salt, chile flakes, and pepper until very smooth, about 1 minute. Season to taste with more salt and pepper.
Serving Size 1 tbsp
Servings 16
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.