Description
A vibrant and tangy Balsamic Basil Vinaigrette, perfect for drizzling over salads or roasted vegetables. Made with fresh basil, sharp balsamic vinegar, fragrant garlic, and balanced with a touch of sweetness, this homemade dressing comes together quickly in a blender for a fresh, flavorful addition to your meals.
Ingredients
Vinaigrette Ingredients
- ¾ cups basil leaves (23g, include stems)
- ¼ cup balsamic vinegar (57g)
- ¼ cup extra virgin olive oil (48g)
- 2 cloves garlic (7g, peeled, ends removed)
- 2 tsp Dijon mustard (12g)
- 1 tsp pure maple syrup (5g, optional)
- ½ tsp kosher salt (3g)
- ¼ tsp black pepper
Instructions
- Prepare ingredients. Gather all the fresh basil leaves, balsamic vinegar, olive oil, garlic cloves, Dijon mustard, maple syrup, kosher salt, and black pepper to have everything ready for blending.
- Add to blender. Place all the ingredients into the bowl of a high-speed blender, ensuring the lid is securely fastened before starting.
- Blend the vinaigrette. Blend on high speed for 30 seconds to one minute, until the mixture is smooth and emulsified. Stop and check the consistency and flavor.
- Adjust seasoning. Taste the vinaigrette and add more salt, pepper, or maple syrup as needed to balance the flavors to your preference.
- Serve or store. Use immediately on salads or store in an airtight container in the refrigerator for up to one week. Shake well before each use as separation may occur.
Notes
- Optional maple syrup adds a subtle sweetness but can be omitted for a more tart dressing.
- Use fresh basil for the best flavor; stems add additional herbaceous notes and are safe to blend.
- This vinaigrette can be stored refrigerated for up to a week and should be shaken before use.
- If the vinaigrette thickens in the fridge, allow it to come to room temperature or add a small splash of water or vinegar to loosen before use.
- Feel free to customize by adding a pinch of red pepper flakes or swapping balsamic vinegar for red wine vinegar for variation.
