Our go-to late summer vinaigrette to dress up greens, slather on grilled fish or set out as a dip for crunchy veggies.
Method:
½ c. basil leaves, roughly chopped
1.2 c. mint leaves, roughly chopped
½ tsp. honey
coarse salt
1/3 c. white balsamic vinegar
1 c. extra virgin olive oil
In a food processor, pulse the basil and mint a few times. Scrape down the sides of the bowl and add the honey, a good three-fingered pinch of salt and the balsamic vinegar. Pulse a few times to combine. With the motor running, slowly add the olive oil and give it a whizz until nicely emulsified. Taste and adjust seasonings.
