So I was walking through the grocery store the other day, doing my usual shopping, when all of a sudden WHAM!
It hit me.
Fresh basil. A HUGE bag of it, for just $1.99. Not one of those dinky little half-ounce packages. This was 4 ounces – BY WEIGHT – of big, fresh leaves. And it was organic, too!
My cabin-fevered, sick-of-winter brain was helpless to resist the lure, so I bought a package. And brought it home. And it’s been sitting in my fridge as I try to figure out what the heck I can make with it. I could have made pesto, but we still have pesto from last summer in the freezer. So tonight, as I was making a salad, I thought, “That basil might make a good dressing.” Fifteen minutes and a few ingredients later, I had this (and it’s really, really good!):
Ingredients*
A couple cups of basil leaves
About a cup olive oil
About a cup white wine vinegar (feel free to substitute apple cider vinegar, just adjust the amount of honey down)
About a half cup honey
Juice of one lime
Salt to taste
*Note: All amounts are estimated. If you have more or less basil, feel free to adjust the amounts.
Combine all ingredients in a food processor; pulse until soupy (add oil and vinegar if it’s too thick). Adjust salt, lime juice, and honey to your taste. Serve cold.
