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Categories:Viewed: 35 - Published at: 8 years ago
Ingredients
- 1 cup basil leaves, packed
- 1 cup extra virgin olive oil
- 1/3 cup champagne or white wine vinegar
- 1 tablespoon dijon mustard
- 1 pinch salt and pepper
Method
- Bring a pot of water to a rolling boil. Blanch basil for about 20 seconds until vibrant green, then run under cold water to stop cooking.
- Squeeze excess water from basil leaves. Add to a high power blender, like a vitamix, with the vinegar, mustard, salt and pepper. Start the blender and stream in the oil. Blitz until you have a vibrant green dressing, and there are no discernable pieces of basil in the mixture. A regular blender should work fine too, just make sure the oil is well emulsified and the mixture is uniform.
- Spoon over salad greens or steamed or grilled vegetables. The dressing is best if used right away. It will still taste good the next day, but the color may turn.
