Reviewed: Sep. 8, 2008

Love this recipe! I have made it exactly from the recipe with excellent results, and I have tailored it to my preferences as well. It turns out best when I add a little bit less oil and honey, and replace about ¼ cup vinegar with ¼ cup white wine. I use whole a couple of whole basil stocks, stems and leaves and run everything but the garlic through the food processor and let stand overnight. I then strain out the basil and add minced garlic. It is a beautiful emerald green color and the flavor is amazing!!!

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TerrapinLove

	Cooking Level: Expert
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Reviewed: Aug. 30, 2008

Too much oil in my opinion, but still good. It was much better when i cut the oil down to 1/2 cup. I kept all the other ingredients the same. All in all a good recipe and could be tweaked even more. Thanks for sharing!

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anna

	Cooking Level: Expert Home Town: Hamler, Ohio, USA Living In: Milford, Ohio, USA
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Reviewed: Aug. 3, 2008

Thank you for sharing this! We have 2 very large basil plants this year. I am always looking to use it in a new manner. I put this on a salad with grilled salmon, dried cranberries, sunflower seeds, feta, tomatoes from my garden, fresh local cucumbers, a little fresh cilantro from my garden, and the final ingredient: LOVE. That's right, if we all put love into every decision we make, the world will be a better place. Put LOVE into your life! Jimbo

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Jimbo-Ick

	Cooking Level: Intermediate
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Reviewed: Jun. 6, 2008

Pretty good. I halved it and I didn't have fresh basil so I used dried. I bet it is 100% better with fresh - I will try again using that. This good on a spinach salad.

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fondukes

	Cooking Level: Intermediate Home Town: Seattle, Washington, USA
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Reviewed: Apr. 21, 2008

Not my taste - or my husbands. It was just missing something, I think.

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Kristin


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Reviewed: Apr. 13, 2008

I added extra vinegar and alittle less oil and honey than the original recipe. This combination is fantastic!! My husband said it was the best salad dressing he's ever had! Thanks!!

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KTMENZIE

	Cooking Level: Intermediate Home Town: Rome, New York, USA Living In: Syracuse, New York, USA
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Reviewed: Apr. 2, 2008

I grow my own basil and this is perfect for a quickie, I marinated my chicken breasts in it and grilled it, the honey gives it a wonderful carmelization type grilled flavor!

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ashley

	Cooking Level: Expert Home Town: Chesapeake, Virginia, USA Living In: Manteo, North Carolina, USA
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Reviewed: Dec. 1, 2007

Good the first time - made with fresh basil. Second time not very nice but I made it with dry basil and put wayyyy to much.

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Pam R-H

	Cooking Level: Beginning Home Town: Calgary, Alberta, Canada Living In: Karen, Nairobi, Kenya
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Reviewed: Nov. 25, 2007

Good start. I doubled the vinegar and added garlic powder and salt.

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Jim


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Reviewed: Oct. 24, 2007

Very good!! Light & simple to make!

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michelle9491

	Cooking Level: Expert Living In: Asheville, North Carolina, USA
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Reviewed: Sep. 15, 2007

I loved this dressing as is. I put it over cheese tortellini and chilled for an excellent pasta salad. Thanks for a great recipe!

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sclisa

	Cooking Level: Intermediate Home Town: Rock Hill, South Carolina, USA Living In: Fort Mill, South Carolina, USA
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Reviewed: Aug. 21, 2007

Great taste! I followed others and added a little less oil but the honey and basil really balances everything out. Great refreshing change from those fat laden creamy dressings.

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jb


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Reviewed: Jul. 5, 2007

Perfect as is! It's not too sweet - a nice flavor. It goes well with any salad.

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Sharon M.

	Cooking Level: Intermediate Home Town: Philadelphia, Pennsylvania, USA
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Reviewed: Jun. 28, 2007

Very good vinaigrette but I do think there is a tad too much oil. I also agree with other reviews - I added a bit more vinegar to mine.

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Trouble In The Kitchen


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Reviewed: Jun. 24, 2007

I used frozen basil because I did not have any fresh. I did not have fresh garlic so used garlic powder. Too much honey so will cut back a bit next time. Delicious. Will make again.

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elb0316

	Cooking Level: Intermediate Home Town: Brawley, California, USA Living In: La Jolla, California, USA
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Reviewed: Jun. 9, 2007

I followed the recipe exactly and loved it. I put it on a spinach salad with apples, feta cheese, sugared pecans, and cooked squash and onions.

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JENNNOVA


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Reviewed: Apr. 2, 2007

this is very good. Make sure to use fresh, not dried, basil. The flavor explodes!

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Basil Vinaigrette Dressing

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TerrapinLove

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anna

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Jimbo-Ick

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fondukes

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Kristin

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KTMENZIE

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ashley

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Pam R-H

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Jim

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michelle9491

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sclisa

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jb

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Sharon M.

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Trouble In The Kitchen

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elb0316

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JENNNOVA

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Pumpkin

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