- 2 cups fresh basil leaves, packed (stems removed)
- Juice of 2 lemons
- 2 Tablespoons apple cider vinegar
- 4 cloves of garlic
- 1 spring onion
- Salt and pepper to taste
- ½ cup extra virgin olive oil
Add basil leaves, lemon juice, apple cider vinegar, garlic cloves, spring onion, and salt to a blender and blend until well combined (about 30 sec – 1 min).
THEN ADD THE OIL and blend again until emulsified, about another 30 seconds.
This dressing will keep in the fridge, in a lidded jar, for 1-2 weeks.
Oil solidifies when refrigerated so make sure to remove the vinegarette a little ahead of time to allow it to come to room temperature while you assemble your salad or bowl.
Shake before use.
Photo credit: Nathalie Jolie
Adapted from Lauren Kenson's recipe