With summer temperatures here across much of the country, salads and grilling become daily routines. This Basil Lime Vinaigrette is a perfect summer multitasker: it takes about a minute to make, brightens nearly any seasonal produce, and doubles as a flavorful marinade.
This Basil Lime Vinaigrette & Marinade is my favorite summer condiment.
Why I love this dressing:
- It uses just seven ingredients, including salt and pepper.
- It comes together in about a minute with an immersion (stick) blender; a countertop blender works too, but an immersion blender often yields a smoother emulsion and lets you blend in the storage jar.
When you blend the dressing right in the jar, there’s one less dish to wash. Just add the ingredients, blitz until smooth, and it’s ready.
If you struggle to keep fresh herbs alive, this is a great way to preserve them: pureed herbs combined with oil keep well in the refrigerator for about a week or longer. You can also freeze portions in ice cube trays for later use.
How to use it: drizzle over a summer strawberry salad, spoon onto ripe tomatoes, use it to marinate shrimp, fish, chicken, or beef, or mix a splash into mayonnaise to create a bright, herby aioli. Keeping a jar in the fridge instantly elevates any simple salad.
Basil Lime Vinaigrette & Marinade
- Author: zenbelly
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 1 cup
- Category: condiments and sauces
- Method: blend
Ingredients
- 1 large shallot, diced (about 1/2 cup)
- a handful fresh basil leaves (about 1 cup, very loosely packed)
- 2 tablespoons lime juice
- 1/4 cup white balsamic vinegar
- 3/4 cup extra virgin olive oil
- 1/2 teaspoon sea salt
- a few turns freshly ground black pepper
Instructions
- Place all ingredients in a quart-size jar or a similar container.
- Use an immersion blender to blend for about a minute, until the shallot and basil are pureed and the dressing is emulsified. A countertop blender works as well; blend until smooth.
- Store in a glass jar in the refrigerator for up to a week. For longer storage, freeze in ice cube trays for up to six months. If the dressing solidifies or separates when chilled, bring it to room temperature and shake or whisk before using.
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