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.