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1-1/2 cups lightly packed fresh basil leaves
1/2 cup extra-virgin olive oil
1/2 cup fresh, finely grated Parmigiano Reggiano
3 Tbs. red- or white-wine vinegar
2 Tbs. fresh lemon juice
2 tsp. finely chopped garlic
1/2 tsp. finely grated lemon zest
3/4 tsp. kosher salt
Freshly ground black pepper

Nutritional Sample Size based on ten servings
Calories (kcal) : 130
Fat Calories (kcal): 120
Fat (g): 13
Saturated Fat (g): 2
Polyunsaturated Fat (g): 1
Monounsaturated Fat (g): 9
Cholesterol (mg): 5
Sodium (mg): 270
Carbohydrates (g): 1
Fiber (g): 0
Protein (g): 3

Preparation

Put the basil, olive oil, Parmigiano, vinegar, lemon juice, garlic, and lemon zest in a blender. Blend until smooth. Season with salt and pepper to taste.

试试这个醋with rotini pasta, asparagus, green beans, cherry tomatoes, and toasted pine nuts.

Tip

Whole or chopped toasted pine nuts make a lovely garnish for a salad made with this vinaigrette.

(3 ratings) Read Reviews

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Ingredient Spotlight

IN THIS RECIPE
Red Wine Vinegar
IN THIS RECIPE
Parmigiano Reggiano
IN THIS RECIPE
Basil
FEATURED
Shishito Peppers

Reviews

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Reviews (3 reviews)

beckyfuchs| 06/13/2010

I love this recipe and panicked when I lost the magazine in a move. I am happy to find it on-line. It is a great go-to salad for any summer gathering.
SummerDawn| 06/28/2008

I love this recipe, I always make the vinaigrette with the recipe from the magazine, the pasta salad in the picture, and it is my all time favorite pasta salad in the world!
jng000| 06/22/2008

An excellent vinaigrette for pasta salad. The combination shown with campanelle pasta, tomatoes, and green beans is quite tasty; the vinaigrette is very versatile for other combinations as well.

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