By: Carole St-Laurent
Basil is so easy to grow in the summer; it tastes divine and super fresh. It’s in the same family as mint, oregano and rosemary. It’s a flavorful antioxidant and anti-inflammory, and it’s liver and blood vessel protector. Go ahead, grow some!
- 1 cup olive oil
- 1/3 cup white wine vinegar
- 2 tbsp Dijon mustard
- Pinch salt
- Pinch black pepper
- 1 cup chopped basil leaves
This vinaigrette can be used to drizzle on sliced tomatoes and fresh mozzarella, the perfect accompaniment to Caprese salad, or it can be used to marinate chicken or white fish.
Don’t let the % of fat in this recipe fool you: the benefits of olive oil are innumerable. In fact, my doctor calls it the Nectar of the Gods.
- Protein 0.33% 0.33%
- Carbs 0.33% 0.33%
- Fat 99% 99%
Step by Step Instructions
Put all the ingredients in a high speed blender.
Blend for one minute until the basil is completely incorporated.
Store in a mason jar for up to 2 weeks.
When refrigerated, olive oil will congeal. This is perfectly normal. Simply zap it in the microwave for a few seconds and shake it up.