Lemon Basil Vinaigrette

I have a little meyer lemon tree in a pretty ceramic pot on my porch. I’m a little in love with it… And it may be mildly creepy. It seems to love me back, and provides a surplus of lemons. Here’s one of my favorite ways to use them! Don’t forget the zest, it  makes the lemon flavor pop.

Lemon Basil Vinaigrette

1 1/2 cups olive oil

1 cup juice of 2 lemons

1 tablespoon lemon zest

1 handful (about 2/3 of a cup) fresh basil

1 clove garlic

2 pinches salt

Toss in blender. Go!

I know, so hard. Toss with roasted corn, local organic greens, and shredded carrot. Also makes a killer marinade for chicken!

This entry was published on March 29, 2012 at 4:04 pm. It’s filed under recipes, Slow Food and tagged , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

One thought on “Lemon Basil Vinaigrette

  1. Pingback: Just Say No To Store Bought Salad Dressing « theslowlowdown

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