Basil Lemon Vinaigrette
There is an amazing salad at a local restaurant in Phoenix that I adore. This is my take on their dressing. This beautiful green dressing be amazing drizzled on fish or chicken, on greens, or tossed into my couscous salad. It is very similar to pesto but much milder in flavor and brighter tasting from the lemon.
- zest from one lemon
- juice from 1/2 large lemon (about 4 tablespoons)
- 1/3 cup olive oil
- salt and freshly ground black pepper
- 1 teaspoon sugar
- 1/2 cup basil, roughly chopped
- pinch cayenne pepper
- pinch garlic powder
In a food processor or blender, combine lemon zest, lemon juice, salt, pepper, sugar, cayenne and garlic. With motor running, slowly pour in olive oil (through feed tube if you have one). Once incorporated, add in basil leaves and pulse until well combined.
Ramona said:
Looks and sounds delicious!! I love basil so I’m totally digging this dressing.
Emma said:
Will be trying this today over fish, thanks. I love that you share your recipes. Will give you input on my results.
Jen Roque said:
Thank you so much Emma!
Hester @ Alchemy in the Kitchen said:
Sigh! I can just imagine how good this tastes – over couscous, warm rice salad, salad leaves, drizzled over steak… it really is fresh and fabulous!
Reeni said:
This looks bright, herby and delicious! Homemade dressings are the best.
easyfoodsmith said:
Jen, this definitely looks delicious. How long can this be kept in the refrigerator?
Jen Roque said:
I am thinking a few days would be good, the fresh basil may wilt a bit after any longer I think. 🙂