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Basil-Walnut Vinaigrette

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Basil-Walnut Vinaigrette has a unique taste. The red wine vinegar with black pepper gives the Basil-Walnut Vinaigrette a wonderful taste.
  Prepared dijon mustard 1 Tablespoon
  Red wine vinegar 1⁄3 Cup (5.33 tbs)
  Coarsely chopped fresh basil leaves 3⁄4 Cup (12 tbs)
  Olive oil 1 Cup (16 tbs) (Best Quality)
  Shelled walnut pieces 1⁄2 Cup (8 tbs)
  Salt To Taste
  Freshly ground black pepper To Taste

Combine the mustard, vinegar and basil in the bowl of a food processor fitted with a steel blade, and season to taste with salt and pepper.
Process for 1 minute, shut off motor, scrape down sides of bowl, and process for 30 seconds longer.
Leave the motor running and dribble in the oil in a slow, steady stream.
When the oil is incorporated, drop the walnuts through the feed tube and shut machine off immediately.
Check texture of walnuts, they should be chopped evenly and fairly finely, but should still be discernible in the dressing.
Process with short bursts of power until you achieve the desired texture.
Do not overprocess.
Cover and refrigerate until ready to use.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2778 Calories from Fat 2590

% Daily Value*

Total Fat 297 g457.1%

Saturated Fat 37.4 g186.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 408.7 mg17%

Total Carbohydrates 23 g7.8%

Dietary Fiber 11.7 g46.9%

Sugars 3.7 g

Protein 25 g50.5%

Vitamin A 190.5% Vitamin C 57.6%

Calcium 44.8% Iron 61.4%

*Based on a 2000 Calorie diet

Basil-Walnut Vinaigrette Recipe