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Peach Basil Vinaigrette

This Peach Basil Vinaigrette is light, fresh, and full of flavor. Sweet peaches blend with basil, honey, and cider vinegar for a quick homemade dressing.
Prep Time5 minutes
Total Time5 minutes
Calories: 125kcal

Equipment

  • Blender or food processor
  • Salad carafe or container

Ingredients

Instructions

  • Add all ingredients except basil, salt and pepper to a blender or food processor and process until smooth.
    2 medium peaches, fresh or frozen thawed, 2 tbsps honey, 2 tbsps Dijon mustard, 4 tbsps cider vinegar, 2 tbsps extra virgin olive oil, 1 tbsp soy sauce, 1 clove
  • Add basil, salt and black pepper. Pulse a few times until fully incorporated. Taste and add more as desired. Adjust thickness by adding a little water, one tablespoon at a time, or more olive oil and vinegar, if desired. Pour into salad carafe or serving bowl.
    6 fresh basil leaves, ½ tsp sea salt, ½ tsp black pepper
  • Serve immediately or refrigerate for up to 5 days. The dressing can also be frozen in freezer safe container for several months. Thaw at room temperature or in refrigerator until ready to use.

Notes

  • Frozen peaches work beautifully in this recipe, but should be thawed so the dressing is smooth after being processed. Canned peaches are also a viable option.
  • I highly recommend adding a good amount of fresh black pepper to the dressing. The pepper compliments the basil very well.
  • This dressing is fabulous as a marinade for meat or fish, as well. The dressing starts out a bit thick and the thickness makes for a perfect marinade to use for an hour or overnight, depending on the protein. Chicken and shrimp shouldn't marinade more than an hour or so, but beef or pork can handle the marinade overnight in the fridge.
  • Other vinegars that work well in the dressing include white balsamic or rice vinegar. Cider vinegar gives a nice tang and is something most people already have in the pantry.

Nutrition

Serving: 3tbsps | Calories: 125kcal