This dressing is like summer in a jar. It is zesty, bright and perks up anything I have put it on. Mostly we use this dressing for green salads, but it is also really good tossed together with new potatoes in the Spring. You can even put it to use for breakfast. Take about ten cherry tomatoes cut in half, toss them with a little dressing and serve over an omelet.
The best part is that it keeps for at least a week in the fridge, (we’ve never been able to keep it around for longer). I love having a dressing or two made at the beginning of the week because it makes dinner so much easier when you’re in the thick of it and there isn’t much time to think about what’s for dinner.
Put everything but the olive oil in the blender, blend until combined (small pieces of basil will remain), slowly add the olive oil increasing the speed as you go until completely emulsified.
Pour into a container for storage, I like to use a wide-mouthed glass jar because they are so convenient and easy to clean.
That’s all, super quick and easy.
- ⅓ cup fresh lemon juice
- ¼ cup basil, packed
- 1 clove garlic, minced
- 4 Teaspoons stoneground mustard
- 2 Teaspoons sea salt
- ¼ Teaspoon black pepper, freshly ground
- 2 Teaspoons honey
- 1½ cups olive oil
- Blend all ingredients except olive oil on low to medium speed until combined and small pieces of basil remain. Drizzle in olive oil while blending, increasing speed until completely combined and smooth.
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