Basil peppercorn vinaigrette

I tried this salad dressing recipe for the first time tonight. It comes from a blog called “Savory Simple” and the original recipe can be seen here.


  • 3/4 cup finely chopped fresh basil
  • 1/2 cup extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • 1 tbsp red wine vinegar
  • 1 tsp lemon juice
  • 1 tsp minced garlic
  • 1/4 tsp salt
  • 3/4 tsp black pepper

First, you have to blanch the basil. Boil water and cook the basil in it for 15 seconds, pushing down on it to make sure it cooks evenly. Then, quickly maneuver it over to a bowl of ice water to stop the cooking process. When cold, transfer to paper towels and pat dry. I let the basil sit for awhile to dry out.

In the meantime, I put the rest of the ingredients in a blender. Then, I saw my blender was leaking profusely and I had start over with my Cuisinart Mini-Prep.

When the basil is dry, add it to the blender, and puree away. When it’s thick and liquid-y, you’re good to go.

Makes about 3/4 cup.

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