Basil-Walnut Vinaigrette

Name: Basil-Walnut Vinaigrette
Yield: About 1½ cups
Ingredients: ⅓ cup red wine vinegar; ¾ cup coarsely chopped fresh basil leaves; 1 tablespoon Dijon mustard; ½ cup shelled walnut pieces; 1 cup best-quality olive oil; Salt and freshly ground black pepper, to taste

Preparation info

About
1½ cups

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

This is a perfect summer vinaigrette—tart, slightly crunchy, and full of fresh basil flavor. Try it on sliced, vine-ripened tomatoes; thinly sliced zucchini and chopped red onion; or our favorite—a cool plateful of crisp-cooked garden-fresh green beans, garnished generously with walnut halves.

Ingredients

1 tablespoon Dijon mustard
⅓ cup red wine vinegar
¾ cup</

Summer
Gluten-free
Vegan

Method

Combine the mustard, vinegar, and basil in a food processor and season with salt and pepper. Process for 1 minute, shut off the motor, scrape down the sides of the bowl, and process for 30 seconds longer.
Leave the motor running and dribble in the oil in a slow steady stream. When the oil is incorporated, drop the walnuts through the feed tube and shut the mach