5-Minute Vegan Basil Vinaigrette
This easy basil vinaigrette is a delicious way to use up a lot of basil! It has a bright and fresh flavor, using nutritional yeast for depth and red wine vinegar for zing. This vinaigrette is made without nuts or cheese, which also sets it apart from pesto. Use it on roasted vegetables, greens, grain bowls, tofu, and main dishes.
Yield: 1 cup
Ingredients
- 2 cups (35 grams) lightly packed fresh basil leaves
- 1 clove garlic, chopped
- 2 tablespoons red wine vinegar
- 1 1/2 teaspoons maple syrup
- 1/2 teaspoon fine salt
- 2 1/2 tablespoons nutritional yeast
- 2 teaspoons capers
- 1/2 cup extra virgin olive oil
Instructions
- Add all ingredients except olive oil into a small blender jar or food processor. Pulse about 10 to 15 times to break up the basil.
- Then through the small hole on the blender jar or food processor, slowly pour the olive oil (if using a blender jar, have the blender on low speed) with it running, and the dressing will come together and be cohesive. It's delicious! Serve on salads, roasted vegetables, grilled chicken, grilled steak, eggs, or pasta salad.