Vinaigrette With Basil


Basil Vinaigrette is my summer sauce. Please don't get me wrong: I adore pesto. This basil-forward sauce, on the other hand, has the punchy flavor of fresh herbs and comes together in less than a minute. Unlike its thicker cousin, this vinaigrette can be drizzled over just about anything, from fresh tomatoes and shelling beans to risotto or roasted potatoes, and even fresh cheese, such as mozzarella or creamy burrata.

I start buying bunches of basil and fresh tomatoes at the market as soon as I see them, never letting my supply run low. And having a container of this vinaigrette on hand means I can quickly put lunch or dinner on the table. It's also a great sauce to bring on a picnic, which we did the other night while enjoying the peace and quiet of Paris as most of the city clears out until the end of summer. 


XEM THÊM : 

Lô kép nuôi khung 2 ngày ⚡ Chuẩn xác bất bại ⚡


I also enjoy fresh shelling beans, which come in pods and must be shucked. It's a little difficult, but the rewards are well worth it. I packed some sliced tomatoes and cooked shelling beans for our picnic, as well as a package of burrata cheese from the bakery, which I served with tablespoon of the basil vinaigrette on top.

I believe fresh basil is only available for a few weeks, so I'm going to try to make as much of this sauce as possible before it runs out. But I know that when it's gone, next summer, I'll have the perfect sauce recipe on hand that I can whip up in minutes.

Vinaigrette With Basil

This especially lively vinaigrette goes well with tomatoes, but it could also be spooned over burrata, fresh mozzarella, or feta cheese. It could also be served with grilled vegetables, fish, pork, shrimp, or chicken, or spooned over white bean dip or labneh just before serving. Toss it with some pasta? So why not? If you want to serve fresh shelling beans alongside your tomatoes and burrata, as I did, they are simple to make. Bring a pot of lightly salted water to a boil with the beans. Cook for 20 to 25 minutes, or until the beans are tender, at a low boil. Drain well before tossing in a bowl with a generous drizzle of olive oil.

1/2 cup extra-virgin olive oil (125ml)

1 1/2 tablespoons white or red wine vinegar

1 teaspoon water

1 small peeled and sliced shallot (25g)

1 tsp. Dijon mustard

3/4 teaspoon flaky or kosher sea salt

2 cups (25g) fresh basil leaves, loosely packed


1.  In a blender, combine the olive oil, vinegar, water, shallot, mustard, and salt. Chop the basil leaves thickly and add them to the blender right away.

2.  Cover and blend on high for 15 to 30 seconds, or until the vinaigrette is smooth. If the sauce is too thick for you, thin it out with a little more water or olive oil.








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