Basil Vinaigerette


  • 1 ea shallot, peeled and rough chopped
  • ½ cup fresh basil, large stems removed loosely packed
  • ¼ cup olive oil
  • 4 tbsp red wine vinegar
  • 2 tbsp honey
  • 1 tbsp dijon mustard
  • salt & pepper to taste


  1. Add all ingredients except oil to blender and blend until smooth.
  2. Add oil slowly to emulsify.

There is more than one variety of fresh basil: Genovese Basil – Also called sweet basil or sweet Genovese, this is the most common variety. The oval-shaped leaves are about 2-3 inches long and have a strong aroma and peppery flavor. Thai Basil – This plant has small, pointy leaves and purple flowers and stems. Thai basil leaves have a spicy licorice flavor that stands out in any dish. The leaves hold up well in high-temperature cooking such as stir fries. Purple Basil – A dramatic dark hue sets this basil plant apart from the rest. The entire plant is eggplant-colored, including the flowers, stems, and large leaves. Their flavor and fragrance are a little more subtle and it is best eaten raw to enjoy the color.