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1 small clove of garlic, chopped
1 cup packed fresh basil leaves, coarsely chopped
1/4 cup extra-virgin olive oil
1 1/2 TBL champagne vinegar
crushed red pepper (use a small pinch)
salt and pepper to taste

In food processor, add garlic and basil, and pulse until finely chopped. Add oil, vinegar and crushed red pepper and process until smooth. Season to taste with salt and pepper. Serve on green salad, heirloom tomato salad or pasta salad.

Diced heirloom tomatoes with freshly made basil vinaigrette is a great side dish to lasagna.

3 Comments

  1. Golf Girl
    5:02 pm on August 12th, 2010

    I made this but did not have a food processor. I used my blender puree and liquefy settings. Came out thick and not fully blended, so I poured in extra olive oil in a stream and pushed down the sides with a spatula. It blended up nice and smooth. Delicious! Love this recipe!

  2. […] delicious side dish or starter would be kale chips or heirloom tomatoes cut up with basil vinaigrette. 3 Comments easy no meat, easy vegan meals, healthy vegetarian recipe, vegan, vegan main […]

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