Servings:
Yields about 1 cup
Ingredients
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1-1/2 cupslightly packed fresh basil leavessee savings
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1/2 cupextra-virgin olive oilsee savings
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1/2 cupfresh, finely grated Parmigiano Reggianosee savings
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3 tablespoonsred- or white-wine vinegarsee savings
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2 tablespoonsfresh lemon juicesee savings
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2 teaspoonsfinely chopped garlicsee savings
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1/2 teaspoonfinely grated lemon zestsee savings
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3/4 teaspoonkosher saltsee savings
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Freshly ground black peppersee savings
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Directions
1.
Put the basil, olive oil, Parmigiano, vinegar, lemon juice, garlic, and lemon zest in a blender. Blend until smooth. Season with salt and pepper to taste.
2.
Serving Suggestions: Try this vinaigrette with rotini pasta, asparagus, green beans, cherry tomatoes, and toasted pine nuts.
Tip:
Whole or chopped toasted pine nuts make a lovely garnish for a salad made with this vinaigrette.
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