Basil-Walnut Vinaigrette Recipe
Basil-Walnut Vinaigrette has a unique taste. The red wine vinegar with black pepper gives the Basil-Walnut Vinaigrette a wonderful taste.
Ingredients
1 tablespoon prepared Dijon-style mustard
1/3 cup red wine vinegar
3/4 cup coarsely chopped fresh basil leaves
Salt and freshly ground black pepper, to taste
1 cup best quality olive oil
1/2 cup shelled walnut pieces
Directions
Combine the mustard, vinegar and basil in the bowl of a food processor fitted with a steel blade, and season to taste with salt and pepper.
Process for 1 minute, shut off motor, scrape down sides of bowl, and process for 30 seconds longer.
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 machine off immediately.
Check texture of walnuts, they should be chopped evenly and fairly finely, but should still be discernible in the dressing.
Process with short bursts of power until you achieve the desired texture.
Do not overprocess.
Cover and refrigerate until ready to use.
Process for 1 minute, shut off motor, scrape down sides of bowl, and process for 30 seconds longer.
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 machine off immediately.
Check texture of walnuts, they should be chopped evenly and fairly finely, but should still be discernible in the dressing.
Process with short bursts of power until you achieve the desired texture.
Do not overprocess.
Cover and refrigerate until ready to use.
