Lemon Basil Vinaigrette


This is a crowd pleasing salad dressing recipe that will have your guests asking for the recipe!

  • 2 TBLS lemon juice
  • 2 TBLS packed basil
  • 4 oz olive oil
  • salt and pepper to taste
  • 1/2 tsp honey (or more to taste)

Blend ingredients.

Homemade Mediterranean Salad Dressing

  • ½ cup olive oil
  • 2 TBLS lemon juice
  • 2 TBLS red wine or cider vinegars
  • 1 ½ tsp prepared mustard
  • 2 garlic cloves, minced
  • 1-2 TBLS fresh basil, chopped
  • salt and/or sweetener to taste

Whisk together Pour over salad and top with feta cheese and black olives.

Dairy-Free Tahini Salad Dressing

  • 1 tsp mustard
  • 1/4 cup vinegar (I used cider vinegar)
  • 1 TBLS tahini*
  • 1/2-3/4 cup olive oil
  • salt and pepper to taste
  • minced fresh basil

Mix everything together to emulsify. Yum!

*If your tahini is kinda hard (from being in the fridge or just is a little dry), mix it with a little bit of olive oil to soften into peanut butter consistency before adding it to the dressing (see pic). It will fully emulsify in your dressing that way and not be clumpy!

Basil Infused Vinegar


This is an easy recipe, but not a fast one because you are waiting for the infusion process to work.  I like to use it in salad dressings or over cooked greens like kale or Swiss chard.  Enjoy!

Frozen Basil Cubes


The most efficient and versatile way to freeze basil is by making basil cubes. You can toss them into soups at the last-minute for some fresh flavor.

  • Basil leaves, washed
  • olive oil

Add basil to the food processor or chop with a knife and add enough oil to coat the leaves to make a thick paste. Spoon the mixture into ice cube trays, freeze, and when frozen pop them out and transfer to well-sealed freezer bags.

The Best Salad in the World


The title of this recipe is from Mary Margaret who considers this it!  Try it and you'll understand!

tomatoes, chopped
cucumbers, peeled and chopped
basil, chopped

For the dressing, wisk together:
1/2 cup soft cheese like chevre (or homemade kefir cheese or yogurt cheese)
4-6 tablespoons olive oil
1 tablespoon cider vinegar
salt to taste

Optional additional ingredients:
black olives, minced
avocado (which makes this salad eerily similar to the Tomato-Basil-Avocado salad we have on the website, too :)

Basil Pesto


1.5 packed cups basil
2-3 cloves garlic, peeled
¼ - ½ tsp sea salt
3 tbls nuts (pine nuts are traditional, but we often use walnuts)
3 tbls Parmesan cheese, grated
4 tbls olive oil

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