Lemon Basil Vinaigrette
A spring or summer dressing perfect to brighten up a salad or a wrap! Lemon Basil Vinaigrette is simple, delicious, and lemony!
Servings: 6 servings
Calories: 169kcal
Cost: $5
Equipment
- 1 food processor
Ingredients
- ½ cup extra virgin olive oil
- 2 tablespoon apple cider vinegar
- 2 tbsp lemon juice
- 1 teaspoon dijon mustard
- ¼ cup basil
- 1 clove garlic
- 2 tablespoon parmesan cheese
- ½ teaspoon salt
Instructions
- Combine the vinegar, lemon juice, dijon, basil, garlic, and salt in the food process. Process until the basil is a fine texture.
- Slowly pour the olive oil into the food processor while processing to emulsify the fat. Combine with the rest of the ingredients. Once the oil is completely combined, stir in the parmesan cheese.
Notes
- Don't add the olive oil all at once. It won't emulsify and you will have an oily dressing. You want to slowly add the oil so you break down the fat into tiny particles that won't separate from the rest of the dressing.
Nutrition
Calories: 169kcal | Carbohydrates: 1g | Protein: 1g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 1mg | Sodium: 230mg | Potassium: 17mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 67IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 0.2mg