This dressing can be used on salads or to marinate meat or poultry before grilling or barbecuing. Simply brush it all over the poultry. You might also like to add a few kalamata olives to the dressing as well.
- ½ cup extra virgin olive oil
- 1 clove of garlic, very finely chopped
- ½ cup fresh basil leaves
- 1-2 tbsp fresh lemon juice
- salt and pepper, to taste
- 1 tbsp red wine vinegar
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Makes about 3/4 cup
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Place all the ingredients in a blender or food processor. Blend for a couple of minutes until combined.
Pour the dressing over the salad or use it to baste meat or poultry before barbecuing.
© 2012 Maria Benardis