Basil season is over here in Michigan and what better way to use this flavorful herb than in a vinaigrette. Saying goodbye to summer…
Creamy Basil Dressing
- 1 cup fresh basil, packed
- 1 head roasted garlic
- 2-4 tbsp. Parmigiano Reggiano, grated
- 1/4 cup red wine vinegar
- 1/4 cup extra virgin olive oil + more to get the right consistency (I use a higher quality olive oil for salad dressings)
- salt and pepper to taste
- could add a touch of lemon juice (optional)
To roast the garlic: cut off the top of the garlic and place the head of garlic on a piece of foil; sprinkle with olive oil and add a little salt and pepper. Close it up and bake in a 400°F oven for 45-60 minutes. Allow to cool and squeeze out the delicious roasted cloves. Mash and add to your recipe.
Combine the first four ingredients in a blender; slowly add the oil. Adjust seasonings for taste and add more oil to get the right consistency.
Recipe by cookingwithauntjuju.com
I served this salad with a Paradiso Reserve, Caramelized Onion and Prosciutto Pizza…