Basil Balsamic Vinaigrette

Basil Balsamic Vinaigrette is aromatic and flavourful perfect for adding some rich flavour to salads or as a marinade for chicken and pork.

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[lwptoc]

More On Balsamic Vinegar

Balsamic vinegar is dark brown vinegar traditionally made in Italy from unfiltered, unfermented grape juice. The difference with other kinds of vinegar is that it is made from pressed grapes and aged like wine rather than being made from fermented alcohol.

For an authentic balsamic always look to Modena or Reggio Emilia. The older the vinegar the sweeter and more syrupy it is.

What can I use instead of balsamic?

Balsamic vinegar is readily available in most supermarkets, however, if you find you have run out then it can easily be substituted with red wine vinegar with a teaspoon of brown sugar or a tablespoon of honey or maple syrup added to sweeten it.

You Will Need

How to Make It

In a blender

1. Place all dressing ingredients in a high-speed blender and season.
2. Blitz the ingredients together until well combined.
3. Taste and adjust seasonings according to your liking.
4. Store in a sealed glass container in the fridge.

In a glass container

1. Wash the basil leaves, shake and pat dry then roughly chop.
2. Place everything In a glass jar, season and shake well to combine.
3. Taste and adjust seasonings according to your liking.
4. Seal the container and store in the fridge.

How Much Does It Make?

This recipe makes approximately ¾ cup of dressing or nine tablespoons which is enough for one large salad that serves six. The nutritional information has been calculated per tablespoon.

How Long Can I Store It For?

If you keep your Basil Balsamic Vinaigrette in a sealed glass container and store it in the fridge it should keep for 2-3 days. 

We Have Used It On

Roasted Baby Vine Cap Salad which you will find in our upcoming Summer Salads Book.

Or Use It as an Alternative Dressing on

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