Both my Genovese basil and my Thai basil plants are growing incredibly well this year. Recently, I whisked up a Thai basil dressing combination that goes with anything from salads to meats to seafood.
I prefer to use Thai basil when it’s fresh. I’ve tried freezing and drying it like other herbs, but I think the flavor gets a bit lost. So, that’s why I love this dressing. The base is extra-virgin olive oil and rice wine vinegar with a hearty handful of fresh Thai basil. I add a touch of lime, a little garlic and a dash of home-grown dried chili peppers. I normally don’t add sweetener to dressing, but in this case, a touch of local honey balances the spiciness and the acidity.
Spicy Thai Basil Dressing
Makes 8 servings
- 1/2 cup fresh Thai basil leaves
- 1 garlic clove, minced
- 1/3 cup extra virgin olive oil
- 1/4 cup rice wine vinegar
- 1 tablespoon lime juice
- 1 teaspoon honey
- 1/4 teaspoon crushed dried hot chili peppers
- 1/8 teaspoon kosher salt
- Place all the ingredients into a blender; cover and puree.
- Use on salads, grilled meats, vegetables or seafood.
Alicia Ghio is a passionate home cook on a mission to inspire others to know where their food comes from, to know what’s in it and to savor the flavors of fresh, local ingredients. She is the founder and author of the blog Local Food Rocks.