I absolutely cannot keep a plant alive. Not even the easy ones, like aloe, even though I really try. The only plant that survives my path of destruction is basil, which is really a yearly tale of resilience.
Now it’s mid-August, and for those of us who don’t know how to care for plants, this is generally when our basil becomes out of control. Two weeks ago, it was a sweet little houseplant, but on Monday I woke up and it was basically human-sized.
I’m all for big batches of pesto, especially to store away in my freezer for later in the year. But my go-to recipe for using up basil is actually even more basic.
Basil vinaigrette is as versatile as a recipe gets. It’s not fancy: just basil, garlic, salt, mustard, oil, and vinegar. But once you make a batch, you’ll find yourself reaching for it over and over, for just about everything!
Here are things I’ve drizzled with basil oil this summer:
- Pasta salad
- Leftover polenta
- Bread
- Broiled salmon
- Grilled chicken thighs
- Gigante beans
- Tomatoes and corn
- Grilled vegetables
- Butter lettuce
- Chicken soup
- Hummus
Herby and tangy, basil oil brightens up the saddest of leftovers and the most boring kitchen-sink dinners. It hits the same spot as a chimichurri, but is easier to make and holds up great in the fridge. You can use it as a salad dressing, an all-purpose marinade, or even just a dipper for crusty bread or warm pita.
I make my basil vinaigrette with a mortar and pestle, because I'm a pasta granny at heart, but you can hand chop your garlic and basil or blend it in a food processor.
White wine vinegar is neutral, but I’ve made this same recipe using balsamic, cider, and red wine vinegar.
This recipe makes about 1 cup of vinaigrette, but you can absolutely double or even triple it, as needed.
Ingredients
- 3 cloves garlic
- Kosher salt, as needed
- 2 loosely packed cups basil leaves, from about 1 oz
- 1/4 cup white wine vinegar
- 1 teaspoon Dijon mustard
- 3/4 cup olive oil
Directions
- In a mortar and pestle, combine the garlic and a pinch of salt. Crush until a paste forms. Add about half of the basil and crush until smooth. Add the remaining basil and crush until a uniform paste forms.
- Transfer to a bowl with the vinegar and mustard and stir to combine. While whisking, slowly steam in the olive oil. Season with salt, if needed. Cover and refrigerate until ready to use.
- Posted by Laura, DISH Editor
This has been similar to my basic salad dressing, except I used my homemade pesto and white balsamic vinegar. Portions are the same. I’m often asked for my recipe. It’s so easy and so good I’m embarrassed to tell.
The simple recipes are usually the best! White balsamic is one of my favorite secret ingredients.
Hi,
This comment ifs regarding the Chef’s Tip Video on making a vinaigrette. I was very excited, but then disappointed. The text states: “In this Chef’s tip we’ll teach you the proper ratios and methods required to deliver professional results at home.” No ratios are given. I was looking for help in the amount of emulsifier to add.