Basil-Walnut Vinaigrette

Preparation info
  • About

    1½ cups

    • Difficulty


Appears in

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.


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


  1. 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.
  2. 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