Reviewed: Jan. 6, 2013

Wow, this has excellent flavor. I didn't change a thing.

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Reviewer:

dgessner

Reviewed: Jul. 25, 2012

Super tasty dressing, perfect for summer salads when basil is plentiful.

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1 user found this review helpful

Reviewer:

collegechef08

Cooking Level: Intermediate

Living In: College Park, Maryland, USA

Reviewed: Aug. 2, 2010

This is the best Vinaigrette recipe I have ever had. I have served for company twice already and everyone loves it! Thank you!!!

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Reviewer:

Marge

Reviewed: Jun. 12, 2010

I liked this dressing a lot but I agree that it has too much flavor for salad. I put it over chicken breast and some wild rice. It was excellent! I am just experimenting with growing my own basil and was looking for something to make with it. This was a great choice! Thanks!

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Reviewer:

LaurieJ68

Reviewed: May 17, 2010

Since I scaled this down to just two servings, I was unable to prepare this using a blender as there wasn't enough there to work with! So I chopped up everything real fine, then put Hubs to work with a mortar and pestle, which did the trick nicely. As I slowly drizzled in the olive oil it came together into a nice, rich emulsion. This was really good - both the fresh basil and garlic are evident, but neither overpowers. It is thicker than the typical vinaigrette as some reviewers commented, but I had no problem lightly dressing the salad with it.

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10 users found this review helpful

Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Apr. 25, 2010

As a salad dressing, way too thick...as a spread for grilled chicken, roasted peppers, fresh mozzarella and baby spinach on whole wheat hoagie rolls, absolutely delicious!!

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4 users found this review helpful

Reviewer:

Beverly

Cooking Level: Expert

Living In: Long Island, New York, USA

Reviewed: Apr. 8, 2010

This is VERY thick as written. You have to play with the ingredients as stated. I had to keep adding vinegar and oil to this plus a bit of sugar to get the desired taste and consistency.

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20 users found this review helpful

Reviewer:

Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: Mar. 25, 2010

I made this per the directions but I only had the cheap kind of parmesan--it still came out wonderful and so fragrant! I took it to a potluck and my salad was the only thing wiped out in minutes. Thank you so much.

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2 users found this review helpful

Reviewer:

umomar

Reviewed: Mar. 6, 2010

Incredible fresh flavor, but I do grow my own basil. I used that, sea salt and fresh cracked pepper corns. I found it is awesome on chicken too, especially if you add two tablespoons each of minced onion and red sweet pepper.

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Reviewer:

mumsy64

Reviewed: Feb. 10, 2010

My husband loved this dressing. It does have a strong flavor and would be best on salads with meat. I was making a salad that would have garlic chicken on top so I wanted something that might that some similar flavors. I didn't have fresh basil so I used dried. I also didn't bother chopping fresh garlic and instead used garlic powder. I didn't like the taste of it so I added sugar and lemon juice. After these additions, it was better. I will try it again.

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2 users found this review helpful