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Basil Vinaigrette





Yields
16 Servings



Total Time
10 mins

“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.)”

Basil Vinaigrette




Photo: Aubrie Pick; Styling: Fanny Pan; Props: Kelly Allen
 ½ cup extra-virgin olive oil
 2 cups packed fresh basil leaves
 ¼ cup chopped shallot
 2 tbsp red wine vinegar
 1 garlic clove
 1 tsp kosher salt
 ½ tsp red chile flakes
 ¼ tsp pepper
1

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.

Nutrition Facts

16 servings

Serving size

1 tbsp

Amount per serving
Calories85
% Daily Value *
Total Fat 9.4g13%

Saturated Fat 1.3g7%
Sodium 161mg8%
Total Carbohydrate .9g1%

Dietary Fiber .3g2%
Protein .3g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.