This vinaigrette is as versatile as it is flavorful. Use it on salads and sandwiches, or mix it into some Greek yogurt to make an herby dip for vegetables.
Author:A Tavola Kitchen
Prep Time:10 min
Total Time:10 min
1 cup extra virgin olive oil
3/4 cup white wine or champagne vinegar
2/3 cup tightly packed basil
1 small clove of garlic
1 tsp dijon mustard
1/4 tsp salt
1/4 tsp pepper
Combine all ingredients in a small food processor and blend until smooth and creamy. Store for several days in the fridge or freeze for future use.
To defrost, remove the dressing from the freezer a day in advance and mix thoroughly once you’re ready to use. The dressing will probably separate as it sits — this is normal and you just need to give the container a good shake or stir.
You may want to take the vinaigrette out 5-10 minutes before you plan to use to help it loosen back up to its normal consistency.