Honey Basil Balsamic Vinaigrette
Well, apparently I've been making Paleo stuff before I even knew Paleo was a thing.
I think this started out as a marinade recipe I stumbled upon in my first year of marriage, but I just thought it would be better as a salad dressing. I made a few tweaks, and now I've been making it for about 16 years!
I love, love, love fresh basil. The balsamic vinegar makes it tangy, and the honey gives it that little bit of sweet. Pour it over salad greens, fresh tomatoes and mozzarella, or grilled chicken and it just bursts with flavor. I think it tastes best fresh out of the blender, but it will keep for up to a week in the refrigerator.
And yeah, you can use it as a marinade, too. Hope you guys love it like we do.
- 1/2 cup basil leaves chopped and packed tightly
- 1/3 cup balsamic vinegar
- 1/3 cup finely chopped shallots
- 1/4 cup water
- 1 T olive oil
- 2 T honey
- 1/4 tsp freshly ground black pepper
Place all ingredients in a blender.
Process until smooth.
Store in refrigerator for up to a week.