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Fresh Basil Vinaigrette

1 Cup of extra virgin olive oil

1 Cup of Freshly picked basil leafs

½ Cup Balsamic Vinegar

¼ Cup Organic Dark Maple Syrup

3 medium to large Cloves of Garlic

1 Cup of water

Directions:

  1. Get your food blender out, (my favorite one is the Vita Mix, they are so strong and dependable they are a little on the pricey side but last forever I’ve had mine for 18 years}

  2. Now place the olive oil, balsamic vinegar, fresh basil, maple syrup, garlic and water in the container and blend it all together for at least 1 minute. The longer it is blended the belter the flavor.

  3. Now place the contents in a pretty storage jar/bottle and place in the fridge until you are ready to use.

  4. You can use this salad dressing on of course salads but also vegetables, fish or tempeh, it can be great with lamb too.

  5. If you don’t want to make so much you can halve the recipe.

  6. I keep my dressing in the fridge for 2 to 3 weeks as I find it stays fresh especially because it has garlic in it, which is a natural preservative.

  7. Another nice touch is if you can grow your own basil in the spring summer months as it tastes so much nicer than the fresh basil in containers at the store.

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