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Blackberry Basil Balsamic Vinaigrette Recipe

4/01/2015 *Sara-Marie* 0 Comments

This Blackbery Basil Balsamic Vinaigrette recipe came about by accident. Or was it fate? My local grocery store had organic blackberries for 50% off because they were nearing their end of life. I scooped up two packages at $2.50 each and felt like I stole something.

I had seen somewhere about making a blackberry balsamic reduction so I started doing that with my half priced beauties. Once it was done, I thought it needed a little bit more life, so I started adding lemon zest, lemon juice, salt, and pepper. Yummy. Then I thought - I should totally make this into a dressing! So I pureed the reduction with light tasting olive oil until it was the consistency I was looking for.  It still needed a little something so I looked around my kitchen and my basil plant caught my eye - yes, this needed a fresh herb! So I threw in some basil leaves and pureed it again. Delicious. Next time, I will just chop the fresh basil and stir it in. I think seeing the green specks would be pretty!

If you follow me on Instagram, you probably noticed that yesterday, I topped my salad with the vinaigrette and this morning I topped my sweet potato hash and eggs with it. I think this would be delicious on meat, seafood, eggs, salad greens, veggies...anything really!

Side Note: Less than a week until I complete my Whole100! Woohoo!

Blackberry Basil Balsamic Vinaigrette Recipe

Recipe Ingredients: 

6 oz package of blackberries
1/4 cup balsamic vinegar
Zest of one lemon
Juice from 1/2 lemon
3/4 cup light tasting olive oil
Salt and pepper, to taste
8-10 fresh basil leaves

Recipe Directions:

1. Add blackberries and balsamic vinegar to a small saucepan. Smash the blackberries with a fork. Bring the mixture to a boil, reduce to simmer, and let simmer for about 8-10 minutes or until reduced by half.

2. Add blackberry balsamic reduction to a food processor or blender and add remaining ingredients on the list, except for the fresh basil. Blend until well combined.

3. Chop up the fresh basil and stir it in to the vinaigrette.



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