It's time to pinch back the basil so it grows nice and bushy - here is a recipe from the Rebar Modern Food cookbook for Basil vinaigrette - wonderfully pungent and tastes like early Summer:2 cloves garlic minced; 1 1/2 T Dijon mustard; 2 Tb. honey; 1/4 cup red wine vinegar; 1 Tb. balsamic vinegar; several sprigs of fresh basil; 1/2 tsp salt; 1 1/2 tsp black pepper; blend, then add in a slow stream 1 cup olive oil.
Ok! Thanks for the recipe - I have all the ingredients! Now, would this be used for a salad dressing or a dip for veggies? What else could you use it for? Oh and I love Rebar - yum...
ReplyDeleteI used it for salad, but would be nice for a dip, too, maybe if it was a bit thicker - could add some mayo and more chopped basil - :-)
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