Lemon-Basil Vinaigrette

Lemon-Basil Vinaigrette
Recipe type: salads
  • ½ cup fresh lemon juice
  • 2 teaspoons lemon zest
  • 2 garlic cloves, chopped finely
  • 1 cup fresh basil leaves, packed tightly, chopped finely
  • ½ cup of red wine vinegar
  • ½ teaspoon sugar
  • 2 cups extra-virgin olive oil
  1. In a mixing bowl, whisk together the lemon juice, lemon zest, garlic, basil leaves, vinegar, and sugar.
  2. In a thin stream, add the oil, whisking constantly until well blended.
  3. Add salt and pepper to taste.
  4. Let sit for one hour and then strain.
  5. Use at once or refrigerate, covered.