Basil Lime Vinaigrette
This basil vinaigrette with lime is quick to put together and adds some brightness to any salad, making it better than anything you buy at the store.
Servings 16
Calories 72kcal
Ingredients
- ½ cup fresh basil, packed
- ⅓ cup olive oil
- 2 tablespoon white vinegar
- 1 tablespoon honey
- 1 lime, juiced
- 1 clove garlic, minced
- ¼ teaspoon sea salt
- 1-2 tablespoon water (if needed to thin out)
Instructions
- Place all ingredients in a blender or food processor and pulse until smooth and emulsified. Add water if you need to thin out. Store in refrigerator for 3-4 days.
Notes
- Use quality olive oil as part of the taste comes from it.
- While store-bought bottles can be quite convenient, they lack in flavor compared to the real thing. It really isn’t that much extra work to freshly squeeze the lime and you’ll notice a difference in flavor.
- Puree just until the basil starts to break up and the vinaigrette emulsifies. You wants bits of basil throughout it.
- If the basil vinaigrette is too thick, just add water 1 tbsp at a time.
Nutrition
Serving: 1g | Calories: 72kcal | Carbohydrates: 8g | Protein: 0g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 3g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 38mg | Potassium: 2mg | Fiber: 0g | Sugar: 7g