Easy to make vinaigrette dressing especially good with summer salads.
Tip: Strain the fresh basil out if you want to save this dressing for later. (I always refrigerate my leftover dressing and this one failed me when I saw the sad black-looking wilted basil floating atop a sea of oil a couple days down the road.) - 23 Jan 2009 (Review from Allrecipes US | Canada)
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!!! - 08 Sep 2008 (Review from Allrecipes US | Canada)
I'm doing a low-carb diet - so I substituted Splenda for the honey. It was still tasty. - 31 Jul 2005 (Review from Allrecipes US | Canada)