Lemon and Basil Vinaigrette

Lemon and Basil Vinaigrette

We are huge fans of everything basil right now and with summer in full force, the supply of basil is plentiful on the farm. Not only is this delicious on salads, but try drizzling it over some Bruschetta for a new twist on a classic summer appetizer.




3 tablespoons fresh basil

1 clove garlic, minced

1/4 cup Parmesan cheese, shredded

1-1/2 tablespoon Dijon mustard

1/4 cup fresh lemon juice

1/2 cup extra virgin olive oil

salt and freshly ground black pepper to taste



Place basil, garlic, Parmesan cheese, mustard and lemon juice in a blender.

Pulse a few times, then slowly pour the olive oil in the blender.

Continue to blend until vinaigrette is smooth.

Refrigerate for 1 hour before serving.

Store in the refrigerator for 4-5 days.


vegetable plate

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