When I first started to develop recipes and created The Cook Nook Blog, something flipped in my head. Suddenly I was seeing food everywhere! In magazines, on the TV, and in the kitchen when I went home to visit with family. I was being inspired by pictures, dishes at restaurants, and of course the always on Food Network in the background was reciting recipes to me 24/7. Here’s a little piece of me with Catherine’s Basil Dressing!
Soon I had to get myself a little black book, and no its not full of the numbers of past boyfriends. Its full of inspiration and recipes that I have jotted down over the years. A lot of the time when I create something new I end up sitting down to dinner, making some yummmm noises, and then I clean up and move on. I have since challenged myself to make a conscious effort and write down the successful recipes so I can remake them again!
This “Basil Dressing” is one of the recipes I am very glad I jotted down!
This Basil Dressing recipe came from a mixture of my favorite ingredients and a blending teqnique I stole from making pesto. However, as I wanted a salad dressing I wanted to keep it light and not thick. What resulted is a creamy, thick, vinegary dressing that is just soaked in basil and dying to be eaten!
The ingredients couldn’t be simpler:
- Extra Virgin Olive Oil (find a really good one and save it for dressings, salads, vinaigrettes etc.)
- Red wine vinegar
If you have a food processor or a Nutra Bullet (or something similar) you can make this dressing in no time. It will keep in the fridge for a few days and truly goes well on everything! You can top grilled veggies, mix into a salad, marinate chicken with it… you will love it.
If you enjoy salads as much as I do, check out these other salad recipes!
- Healthy Brussels Sprout Salad with a Pear Vinaigrette
- Quinoa Tabbouleh Salad
- Mediterranean salad with Oregano Lemon Vinaigrette
- Chicken Avocado Tomato Platter
- Veggie Quinoa Spinach Salad aka “The Rowhouse“
- Baja Quinoa Salad
Catherine’s Basil Dressing
A fresh, light, Italian-inspired salad dressing recipe perfect for using up your leftover basil and taking your next salad to a new level.
- ½ shallot, peeled
- 2 cups fresh basil leaves
- 1 garlic clove, chopped
- ½ cup Extra Virgin olive oil
- 1 Tbsp Red Wine Vinegar
- In a food processor mix together the shallot and garlic until chopped.
- Add in the basil, red wine vinegar (you can add depending on your taste preference) and blend until combined (20 seconds.
- As the processor is running, add in the olive oil until the dressing runs smooth and is at the desired consistency.
- Store in an airtight container for up to 5 days in the refrigerator.
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