Garlic And Basil Vinaigrette Recipes

ROASTED GARLIC & BASIL VINAIGRETTE

Steps:

• InstructionsFor Roasting Garlic: Preheat oven to 400 F. Peel loose outer leaves away from garlic head, being sure to keep the cloves attached; Cut about 1/4 inch off the top of the cloves, exposing the tips Place the garlic on a rimmed baking sheet (I line with parchment paper or a silicone mat) and generously drizzle the garlic head in olive oil (making sure to get all the cloves) and a sprinkle of salt; Bake at for 30-35 minutes, or until the cloves feel soft when pressed. (Note - I don't wrap the garlic in aluminum foil. Many people do though, the choice is yours). Let it cool enough so you can handle it comfortably; Pull or squeeze the roasted cloves out from their skins. For the Vinaigrette: Add the basil, roasted garlic, pecorino and lemon juice into a blender (I used a Vitamix blender); Blend until well incorporated; Keep the blender running and add the olive oil through the pour-hole in the lid, continue to blend until well incorporated; Add the salt and pepper (no need to blend, just give a little stir, or a quick pulse); Transfer the vinaigrette into a cruet or mason jar. Use immediately or store in an airtight container for up to 3 days.

MELLOW GARLIC & BASIL VINAIGRETTE

Steps:

• Put the garlic and oil in a small saucepan and heat to medium low, so the cloves are just barely sizzling but not browning. Simmer for 10 minutes, remove from the heat, and add 10 of the basil leaves. Let sit for about another 20 minutes and then remove the garlic and basil leaves.
• In a small bowl, whisk the vinegar, lemon zest, mustard, salt, and pepper. Slowly whisk in the flavored oil until the dressing is creamy and blended. Roll the remaining basil leaves into a tight roll and slice across to make thin shreds. Stir into the dressing. Taste and adjust the seasonings.

BASIL-GARLIC VINAIGRETTE

Steps:

• In a blender, combine the basil, vinegar, and Parmesan cheese until the basil is pureed.
• With the motor running, pour the oil through the opening and blend until smooth. Season with salt and pepper to taste, pour into a small bowl, and set aside.
• Whisk before using.

BASIL-BALSAMIC VINAIGRETTE

Steps:

• Whisk together the vinegar, basil, garlic and a generous pinch of salt in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in a couple turns of freshly ground black pepper.

GARLIC VINAIGRETTE

Steps:

• Place all ingredients in a food processor or blender.
• Blend until creamy and garlic is shredded, about 60 seconds.
• Keeps well in the refrigerator.

BASIL VINAIGRETTE

Steps:

• In a jar with tight-fitting lid, combine all ingredients; shake well. Serve over salad greens.

GARLIC VINAIGRETTE

Steps:

• Place garlic clove in a mortar, along with two large pinches of salt. Using a pestle, grind into a smooth puree. Add vinegar and season with pepper; let stand for 3 minutes.
• Whisk in olive oil until an emulsion is formed; season with salt and pepper as needed.
• To dress a salad, add about 3/4 of vinaigrette to salad and toss until lightly coated; add more dressing, if necessary.

BASIL VINAIGRETTE DRESSING

Steps:

• In a bowl, whisk together the olive oil, apple cider vinegar, honey, basil, and garlic. Pour over or toss with your favorite salad to serve.

GARLIC VINAIGRETTE

Steps:

• In a jar with a tight-fitting lid, combine all ingredients; shake well. Serve over salad greens.

GARLIC BELL PEPPER VINAIGRETTE

Steps:

• Choose a clean bottle or jar with a well fitting lid or cork. Put the peppers, garlic, parsley, and basil into the jar or bottle. Pour in olive oil, italian dressing, and red wine vinegar. Season with salt and pepper to taste. Cover with lid, shake well to mix, and refrigerate at least 2 days to allow flavors to develop.

BASIL VINAIGRETTE

Steps:

• In a blender, combine basil, lemon juice, 1/2 cup water, and mustard. Blend on high speed until completely smooth. With the motor running, add oil in a steady stream, blending until incorporated; season with salt and pepper to taste.