Lemon Basil Dressing
May 9, 2009 by admin
Since we haven’t done a food post in a while, I thought it best to ease back in with a sauce recipe that’s quick and versatile. We tossed this with roasted asparagus the night we made it but used the leftovers later on in the week drizzled over grilled branzino.
Lemon Basil Vinaigrette
- ¾ cup olive oil
- 1 large bunch of basil (we used a 70 gram store bought package)
- juice from 1½ large lemons, separated
- salt to taste (about 1/2-1 teaspoon)
Combine the basil, 1/2 cup of olive oil, and the juice from 1 lemon in a blender along with a pinch of salt. The reason I don’t do all of the olive oil and lemon is because I like being able to adjust the flavors and consistency as I go along.
If you like your dressing smooth and not chunky, pour the vinaigrette though a mesh strainer to separate out the solids. If you’re fine with having it a bit “grassy” - in texture, not taste - just skip this step.
Taste the dressing and if you need to adjust the flavors, return the strained mixture back to the blender. Blend in remaining olive oil, lemon juice, and/or salt according to your taste.
In this instance, I decided that the rest of the olive oil was needed to smooth out the mixture so it was less of a chunky pesto and the rest of the lemon was needed to perk up the flavor.
That’s it!
Tags:basil,dressing,sauce
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