As aired on February 9, 2012
Recipe courtesy of Head Chef Joey Pesner
1 cup Basil Leaves, no stems or flowers
1 each Shallot, peeled and cut into thirds
2 clove Garlic, peeled
1 each Lemon, juiced
1 tablespoon Dijon Mustard
1/2 cup Champagne Vinegar
TT Sea Salt and White Pepper
1 cup Olive Oil
• Combine all ingredients into a blender except for the oil.
• Pulse blender until the ingredients break down.
• Drizzle in the olive oil while blender is operating, until all is incorporated.
• Check the Vinaigrette for seasonings. Use right away or store in your refrigerator for up to 4 days.
This simple recipe can be used with a variety of herbs. Substitute the basil for oregano or try a combination of flavors. If you grow it in your garden, use a mixture of basil, oregano, chive and parsley. This vinaigrette will show off those greens in your salad as well as accompany broiled grouper, grilled prawns, sliced heirloom tomatoes and a variety of vegetables.