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.




Skill level

Average: 3.9 (13 votes)


  • 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

Cook's notes

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