Basil Vinaigrette Food

PASTA SALAD WITH BASIL VINAIGRETTE

Steps:

• Preheat the oven to 350 degrees F.
• Cook the pasta in a large pot of salted boiling water according to package directions. Drain and rinse with cold water. Set aside.
• Spread the pine nuts in an even layer on a small baking sheet. Transfer to the oven, and toast until golden and fragrant, about 10 minutes. Set aside to cool slightly.
• In a large bowl, combine the drained pasta, toasted pine nuts, sun-dried tomatoes olives, Cheddar, chickpeas, cucumbers, and basil vinaigrette. Toss well. Serve cold.
• Add the vinegar, honey, mustard, shallots, basil and some salt and pepper to a blender. Blend until well combined. With the motor running, drizzle in the olive oil; blend until fully combined.

BASIL VINAIGRETTE

Steps:

• Combine shallot, basil, oil, vinegar, honey (or agave), mustard, pepper and salt in a blender. Puree until smooth.

BASIL-BALSAMIC VINAIGRETTE

Steps:

• Whisk together the vinegar, basil, garlic and a generous pinch of salt in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in a couple turns of freshly ground black pepper.

BASIL VINAIGRETTE SALAD DRESSING

Steps:

• Add everything except olive oil to a blender and blend while streaming in olive oil.

BASIL VINAIGRETTE DRESSING

Steps:

• In a bowl, whisk together the olive oil, apple cider vinegar, honey, basil, and garlic. Pour over or toss with your favorite salad to serve.

SIMPLE BASIL VINAIGRETTE

Steps:

• Combine all the ingredients for the basil vinaigrette in a high powered blender and blend for 60 seconds until very smooth.
• Taste and adjust salt and pepper as needed. Serve immediately. Or you can refrigerate the vinaigrette for up to 3-5 days.

BASIL VINAIGRETTE

Steps:

• Combine all of the ingredients, except oil, in a food processor and blend. Slowly add olive oil in a slow, thin, stream, until creamy.
• Season to taste and serve, or refrigerate up to 3 days.

TOMATOES WITH BASIL VINAIGRETTE

Steps:

• In a blender or mini food processor, combine oil, vinegar, mustard, basil, and 1 tablespoon water; blend until smooth. Season with salt and pepper. If not using right away, transfer to an airtight container; refrigerate, up to overnight.
• Slice tomatoes, and arrange on a serving plate; drizzle with dressing. Serve immediately.

FRESH BASIL VINAIGRETTE RECIPE

Steps:

• Gather the ingredients.
• Rinse the basil leaves and pat them thoroughly dry.
• Peel and mince the garlic.
• Put the garlic and vinegar in a blender or food processor . Whirl until the garlic is thoroughly pureed into the vinegar.
• Tear the basil leaves into pieces as you add them to the blender. Whirl to puree them into the vinegar.
• With the blade whirling, slowly drizzle in the olive oil until you have a smooth (and shockingly bright green!) dressing. Add salt and pepper to taste.

BASIL VINAIGRETTE

Steps:

• In a blender, combine the basil, garlic, cheese and vinegar. Slowly blend in the oil. Add salt and pepper to taste.

BASIL VINAIGRETTE

Steps:

• Combine the basil, mayonnaise, vinegar, and 1/4 cup water in a blender and blend until smooth. The vinaigrette should be slightly pourable; if too thick to pour, add a little more water. Add the honey, season with salt to taste, and blend for a few more seconds. The vinaigrette can be made 8 hours in advance and stored in a container with a tight-fitting lid in the refrigerator.

BASIL VINAIGRETTE

Steps:

• In a blender, combine basil, lemon juice, 1/2 cup water, and mustard. Blend on high speed until completely smooth. With the motor running, add oil in a steady stream, blending until incorporated; season with salt and pepper to taste.