Sweet Basil Vinaigrette


  • 2 cups (about ¼ pound) tightly packed fresh basil leaves, tightly packed
  • ⅓ cup rice vinegar
  • 1 tablespoon sugar
  • 2 tablespoons honey
  • 1 clove garlic
  • 2 teaspoons Dijon mustard
  • ¾ cup canola oil
  • ¼ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper


  1. Combine vinegar, basil, garlic, mustard, sugar and honey in a food processor or blender. Puree mixture until smooth and bright green.
  2. With motor running, slowly add the salad oil to form an emulsion*.
  3. Add sea salt and freshly ground black pepper. If not serving immediately, store in an airtight jar or container in the refrigerator.


* An easy (and mess-free) way to do this is to place a piece of plastic wrap over the top (uncovered) of the blender container. Push the plastic wrap down a bit (so it droops), then cover with the blender lid. Remove center insert from the blender cover (usually clear plastic) and poke a few holes in the plastic wrap with a toothpick or wooden skewer. Slowly add the oil, adding more as it drizzles down into the basil mixture.