Lemon Basil Vinaigrette
The zingy tang of fresh lemon and the aromatic kick of basil make this Lemon Basil Vinaigrette recipe the kind of favorite you'll want to keep on hand fresh!
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Ingredients
- ½ cup freshly squeezed lemon juice
- 1 cup fresh basil leaves loosely packed
- 2 large garlic cloves
- 2 tablespoons raw organic honey
- 1 tablespoon champagne vinegar or white wine vinegar
- 1 cup extra-virgin olive oil
Instructions
- Add all ingredients through the vinegar to a small food processor and emulsify for about 30 seconds. Add the extra-virgin olive oil to the food processor and blend for about 15-30 seconds until well combined.
Notes
This Lemon Basil Vinaigrette recipe can be mixed by hand with a whisk if a small food processor or blender is not accessible to you. Finely mince the garlic cloves and chop the fresh basil well.
This recipe can be stored in an airtight container in the refrigerator for up to 5 days.
Separation is natural. Remove the chilled dressing from the refrigerator and let it sit for about 30 minutes before serving. Give it a good shake!
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