Close
Photo: Jason Donnelly
Active Time:5 minsTotal Time:5 minsServings:8Jump to Nutrition Facts
Active Time:5 minsTotal Time:5 minsServings:8
Active Time:5 mins
Active Time:
5 mins
Total Time:5 mins
Total Time:
Servings:8
Servings:
8
Jump to Nutrition Facts
Jump to recipe
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients¼cupchopped fresh basil3tablespoonslemon juice2tablespoonsextra-virgin olive oil2teaspoonsDijon mustard¼teaspoonsalt⅛teaspoonground pepper
Cook Mode(Keep screen awake)
Ingredients
¼cupchopped fresh basil
3tablespoonslemon juice
2tablespoonsextra-virgin olive oil
2teaspoonsDijon mustard
¼teaspoonsalt
⅛teaspoonground pepper
DirectionsWhisk 1/4 cup basil, 3 tablespoons lemon juice, 2 tablespoons oil, 2 teaspoons mustard, 1/4 teaspoon salt and 1/8 teaspoon pepper in a small bowl.Frequently Asked QuestionsThis is a versatile dressing to have on hand for leafy green salads, as well as salads containing avocado or stone fruit. It’s also perfect for drizzling over grilled vegetables, chicken, fish and shrimp. Additionally, it can be used to flavor pasta and grains.In a cold fridge, the saturated fat molecules in the olive oil will stick together and form crystals. It’s always best to remove the vinaigrette about 20 minutes before using it so it will turn to liquid. Then, you can give it a good shake or whisk to help emulsify the ingredients.Use fresh basil in a caprese salad with tomatoes and fresh mozzarella, snip it up with kitchen shears and add it to pizza and dipping oils, soups, stews, eggs and more. You can also make an easypestowith it. If you have a boatload,freeze the basilin ice cube trays, and it will remain good for a few months. Alternatively, dry the basil in a microwave, dehydrator or oven, and it will last a year or more.EatingWell.com, March 2021
Directions
Whisk 1/4 cup basil, 3 tablespoons lemon juice, 2 tablespoons oil, 2 teaspoons mustard, 1/4 teaspoon salt and 1/8 teaspoon pepper in a small bowl.Frequently Asked QuestionsThis is a versatile dressing to have on hand for leafy green salads, as well as salads containing avocado or stone fruit. It’s also perfect for drizzling over grilled vegetables, chicken, fish and shrimp. Additionally, it can be used to flavor pasta and grains.In a cold fridge, the saturated fat molecules in the olive oil will stick together and form crystals. It’s always best to remove the vinaigrette about 20 minutes before using it so it will turn to liquid. Then, you can give it a good shake or whisk to help emulsify the ingredients.Use fresh basil in a caprese salad with tomatoes and fresh mozzarella, snip it up with kitchen shears and add it to pizza and dipping oils, soups, stews, eggs and more. You can also make an easypestowith it. If you have a boatload,freeze the basilin ice cube trays, and it will remain good for a few months. Alternatively, dry the basil in a microwave, dehydrator or oven, and it will last a year or more.
Whisk 1/4 cup basil, 3 tablespoons lemon juice, 2 tablespoons oil, 2 teaspoons mustard, 1/4 teaspoon salt and 1/8 teaspoon pepper in a small bowl.
Frequently Asked QuestionsThis is a versatile dressing to have on hand for leafy green salads, as well as salads containing avocado or stone fruit. It’s also perfect for drizzling over grilled vegetables, chicken, fish and shrimp. Additionally, it can be used to flavor pasta and grains.In a cold fridge, the saturated fat molecules in the olive oil will stick together and form crystals. It’s always best to remove the vinaigrette about 20 minutes before using it so it will turn to liquid. Then, you can give it a good shake or whisk to help emulsify the ingredients.Use fresh basil in a caprese salad with tomatoes and fresh mozzarella, snip it up with kitchen shears and add it to pizza and dipping oils, soups, stews, eggs and more. You can also make an easypestowith it. If you have a boatload,freeze the basilin ice cube trays, and it will remain good for a few months. Alternatively, dry the basil in a microwave, dehydrator or oven, and it will last a year or more.
Frequently Asked Questions
This is a versatile dressing to have on hand for leafy green salads, as well as salads containing avocado or stone fruit. It’s also perfect for drizzling over grilled vegetables, chicken, fish and shrimp. Additionally, it can be used to flavor pasta and grains.
In a cold fridge, the saturated fat molecules in the olive oil will stick together and form crystals. It’s always best to remove the vinaigrette about 20 minutes before using it so it will turn to liquid. Then, you can give it a good shake or whisk to help emulsify the ingredients.
Use fresh basil in a caprese salad with tomatoes and fresh mozzarella, snip it up with kitchen shears and add it to pizza and dipping oils, soups, stews, eggs and more. You can also make an easypestowith it. If you have a boatload,freeze the basilin ice cube trays, and it will remain good for a few months. Alternatively, dry the basil in a microwave, dehydrator or oven, and it will last a year or more.
EatingWell.com, March 2021
Rate ItPrint
Nutrition Facts(per serving)33Calories2gFat1gCarbs
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Carrie Myers, M.S.
andLinda Frahm
Linda Frahm
