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.
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.