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Basil Vinaigrette


2 garlic cloves
1 cup packed basil leaves, coarsely chopped
1/4 cup extra-virgin olive oil
1 1/2 tablespoons Champagne vinegar
1 scallion, chopped
Pinch of crushed red pepper
Salt and freshly ground black pepper


  1. Directions:
  2. In a food processor, pulse the garlic until chopped.
  3. Add the basil and scallion and pulse until finely chopped.
  4. Add the oil, vinegar and crushed red pepper and process until smooth.
  5. Season with salt and pepper.

Great With: Heirloom tomato salad, sliced cucumbers, pasta salad, panzanella salad and grilled fish, chicken or lamb.

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