Making the most of your summer basil? My basil plant has been trying to flower for about a week now, which signals the beginning of the end of basil season. It’s a bittersweet time of year. I love to look back over the summer to all the basil-icious dishes I’ve enjoyed — from pesto to tomato salads to sandwiches to, heck, just straight up chewing on a few fresh basil leaves from time to time. Yes, I’m that girl.

As my basil harvest dwindles, I look to applications where basil is an important element but not necessarily the starring attraction. One of my favorites is this simple, versatile Basil Lime Vinaigrette. The lime kicks up the basil’s already bright, fresh flavors and together, they will perk up any boring salad. It’s great with light, crunchy greens like romaine as well as corn-black bean mixes. It also makes a fantastic breakfast when drizzled over big slices of avocado on a toasted bagel, for the record.

Basil-Lime Vinaigrette
Yield: 2 servings

1 lime, juiced
1 Tbsp balsamic vinegar
1/4 cup chopped fresh basil
1/2 tsp ground cumin
3 Tbsp olive oil
1/4 tsp salt
fresh ground black pepper

Combine lime juice, balsamic vinegar, basil and cumin in a bowl and whisk together.
Drizzle in olive oil a little at a time while whisking.
Add salt and pepper to taste.

Note: Use immediately as a dressing (as in this simple salad of romaine hearts, chickpeas and red bell pepper) or use as a marinade for up to 12 hours.