Homemade Lemon Basil Vinaigrette
In the last week I've been approved for multiple kitchen accessory reviews, so tonight we got to try a few out while making dinner. Using the Herb Scissors by Marky Products, the Professional Lemon Squeezer and Zester by Mixologist World, and the Superior Chef Garlic Press by PepperMate I made an amazingly light lemon-basil vinaigrette.
- Equal parts Extra Virgin Olive Oil and Apple Cider Vinegar ( I used about 1/4 cup each for a small batch.
- 1/2 a Lemon
- 2-4 Basil leaves, cut
- Small handful of Parsley, cut
- 2-4 cloves of Garlic (I used 3, but I love garlic), Minced
- Salt and pepper to taste
- Cut with water if it's too acidic for you
1. Squeeze the lemon half into a bowl, save rind for zest later. My boyfriend thought it was hard to zest the lemon after it was squeezed so maybe zest first if you find it easier.
2. Mince your garlic, or if you're lucky enough to have a garlic press, simply press your garlic and add to the lemon juice.
3. Chiffonade the basil and chop the parsley, or cut with herb scissors and add to the mix
4. Add in the oil, vinegar and water (if using).
5. Add zest now if you haven't already.
6. (Bonus Step) I tossed my mixture into my Magic Bullet and gave it a quick pulse which not only aerated the vinaigrette, but blended in all the herbs to a kid-friendly level.
Given that this was a spare of the moment idea and based solely on what I thought may make a good salad dressing; this came out great and the whole family approved, even the 6 year old.
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I received these products for free or at a highly discounted price in exchange for my honest and unbiased review. However all opinions are my own.