Basil and olive oil dressing

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.

• serves

  6

• prep

  5 minutes

• difficulty

  Easy

Ingredients

• 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

Makes about 3/4 cup

The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.

Instructions

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

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.