Basil Vinaigrette
Photo: Aubrie Pick; Styling: Fanny Pan; Props: Kelly Allen
“Basil vinaigrette is the recipe I turn to no matter what I’m making,” says cookbook author Gaby Dalkin. “It’s great on grilled steak and amps up any other kind of protein, pasta, vegetables, salad, crostini—everything except dessert! It’s easy to double, and it freezes. (I use silicone ice cube trays.)”
How to Make It
1
In a blender, whirl olive oil, basil, shallot, red wine vinegar, garlic, salt, chile flakes, and pepper until very smooth, about 1 minute. Season to taste with more salt and pepper.
Ingredients
½ cup extra-virgin olive oil
2 cups packed fresh basil leaves
¼ cup chopped shallot
2 tbsp red wine vinegar
1 garlic clove
1 tsp kosher salt
½ tsp red chile flakes
¼ tsp pepper
Directions
1
In a blender, whirl olive oil, basil, shallot, red wine vinegar, garlic, salt, chile flakes, and pepper until very smooth, about 1 minute. Season to taste with more salt and pepper.
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