Tomato Basil Vinaigrette.

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This is like a fresh burst of garden flavor. I just love the flavors.  Now I know the color may be deceptive (thanks to the yellow tomatoes I used and the dark balsamic) but don’t be swayed.  The flavor is incredibly summer.  Packed with freshness that will make your tastebuds dance!  Great for topping your favorite greens, proteins or for dipping veggies into.  I keep dipping my veggies into it… so good!  Easy, clean and vegan!

Ingredients:

1/4 cup of extra virgin olive oil
1/4 scant cup of balsamic vinegar
1/4 cup of fresh parsley
1/4 cup of fresh basil leaves
1 large tomato or 1.25 cups of cherry tomatoes
3 garlic cloves, peeled
1/2 teaspoon ground cumin
1 pinch of salt
Freshly ground pepper

Directions:

Place all ingredients into a Vitamix or blender, blend until creamy smooth.  Cover and store in your refrigerator until you plan to use.  Keeps for one week.

— Knead to Cook

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4 Comments

  1. I made this tonight but didn’t add the parsley because I’m nursing and I’ve heard it needs to be avoided.. Anywho it came out super bitter.. Any suggestions on how I can change it and still save it?

    1. Rosalinda, That’s strange that it would be bitter. I would bump up the tomatoes in it. You can always add a bit of honey to it as well to add some sweetness.

  2. When you measure the basil, do you measure it when it’s chopped? Ill try again tmw.. Thanks 🙂 I’m doing salad in a jar for my Hubby for his lunches so in trying to making our own dressing without all the sugar who see in the market dressings..

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