Fresh Basil Vinaigrette Recipes

Steps:

• Whisk together the vinegar, basil, garlic and a generous pinch of salt in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in a couple turns of freshly ground black pepper.

Steps:

• Blend the basil, oil, mayonnaise, vinegar, shallots, salt and pepper in a blender or food processor until smooth. Refrigerate until ready to use.

Steps:

• Heat 1/4 cup oil with 1 cup basil in medium saucepan over medium heat until basil turns bright green and small bubbles appear, 2 to 3 minutes.
• Turn off heat and steep 5 minutes.
• Process shallot, garlic, vinegar, water, salt, pepper, and mustard in blender until garlic and shallot are finely chopped, about 15 seconds.
• With blender running, slowly add remaining oil and steeped basil oil and continue to process until dressing is smooth and emulsified, about 15 seconds.
• Pack remaining basil into blender and process until dressing is smooth, about 15 seconds.
• Dressing can be refrigerated in airtight container for up to 3 days.

Steps:

• Heat 1/4 cup oil with 1 cup basil in medium saucepan over medium heat until basil turns bright green and small bubbles appear, 2-3 minutes. Turn off heat and steep 5 minutes.
• Process shallot, garlic, vinegar, water, salt, pepper, and mustard in blender until garlic and shallot are finely chopped, about 15 seconds. With blender running, slowly add remaining oil and steeped basil oil and continue to process until dressing is smooth and emulsified, about 15 seconds. Pack remaining basil into blender and process until dressing is smooth, about 15 seconds. (Dressing can be refrigerated in airtight container for up to 3 days).

Steps:

• In a bowl, whisk together the olive oil, apple cider vinegar, honey, basil, and garlic. Pour over or toss with your favorite salad to serve.

Steps:

• For the Vinaigrette: Whir first five ingredients in blender until smooth. Drizzle thin stream of olive oil in until all is emulsified. Set aside.
• Boil tortellini according to directions, drain, rinse in cold water to stop the cooking. Spread cooked pasta out on a jelly roll pan, drizzle with the good olive oil and sprinkle with pepper; stir up to coat tortellini with oil. This prevents the pasta from going glue-y when added to the rest of the salad ingredients. Set aside, covered with plastic wrap, at room temperature for up to a couple hours.
• In a very large bowl, place quartered tomatoes, feta cheese crumbles, scallions, and pour about half the vinaigrette over, tossing gently. Refrigerate the tomato mixture until 2-3 hours before serving.
• About 2-3 hours before serving, toss the oiled tortellini with the tomato mixture, add a bit more dressing, if you think it needs it. Refrigerate. Just before serving, toss the fresh basil with the tortellini-tomato mixture. Serve.

Steps:

• In a blender, combine basil, lemon juice, 1/2 cup water, and mustard. Blend on high speed until completely smooth. With the motor running, add oil in a steady stream, blending until incorporated; season with salt and pepper to taste.

Steps:

• Combine all of the ingredients, except oil, in a food processor and blend. Slowly add olive oil in a slow, thin, stream, until creamy.
• Season to taste and serve, or refrigerate up to 3 days.

Steps:

• Salad: Cook pasta in lightly salted water for about 15 minutes.
• Drain.
• Rinse pasta with cold water and drain again.
• Chill.
• Blanch broccoli and summer squash by immersing in boiling, salted water for 2 to 3 minutes.
• Rinse in cold water and drain.
• Combine all salad ingredients.
• Just before serving, drizzle with Vinaigrette Dressing and toss.
• Arrange on a serving platter lined with leaf lettuce.
• Vinaigrette: Add garlic and basil to blender container.
• Process on Chop.
• Add salt, pepper and mustard; process a few seconds.
• Add lemon juice and vinegar and blend.
• Add olive oil and process until smooth.