African blue basil vinaigrette


Quick to make African blue basil vinaigrette. Combine with various kinds of pasta, salads and chicken. You will love the robust flavours from this basil vinaigrette!

10 minutes 10 people Salads
African blue basil vinaigrette


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  • About half a cup of fresh African blue basil leaves
  • 1 chopped shallot
  • half a teaspoon of salt
  • 1 teaspoon of Dijon mustard
  • 1 teaspoon of refined sugar
  • a quarter of a cup of white wine vinegar
  • 3/4 cup of regular olive oil
African blue basil vinaigrette ingredients
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Kitchen equipment

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  • Blender
  • Small knife
  • Cutting board
  • Silicone spatula


10 minutes 10 people Salads

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Preparing the African blue basil vinaigrette – 5 minutes

If you want, you can swap the African basil leaves for 'regular' basil leaves. The recipe differs from the African blue basil, which has a more robust flavour.

Making the basil vinaigrette – 5 minutes

Remove leaves from the stem, rinse and clean with cold water. Fetch your blender and put in the salt, sugar, mustard and all of the African blue basil. Use the pulse function a few times to mix the ingredients.

Use a silicone spatula to scrape any basil vinaigrette from the sides. Pour in the olive oil and vinegar and repeat the previous step until you've used all the olive oil.

The blender can make the basil vinaigrette splatter out a little bit when you haven't closed it off it properly. You can use your hand to prevent any splashing.

When the olive oil has been incorporated into the basil vinaigrette turn off the blender and scrape all sides one last time. Cover and use the puree mixture for about one to two minutes.

Storing the basil vinaigrette

Put into a covered pot or jar that can be sealed. You can store the African blue basil vinaigrette for up to one week. Enjoy!

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