Grilled Lemon & Basil Vinaigrette
Fresh lemons are grilled until they get caramelized and sweet then the juice is blended with fresh basil and parsley for a lovely warm weather recipe.
Ingredients
- 4 large lemons cut in half
- Zest of 1 large lemon
- ¾ cup (180 ml) light tasting olive oil, plus 2 tablespoons
- 1 tablespoon fresh basil chopped
- 1 tablespoon fresh parsley chopped
- ¼ teaspoon salt
- Pepper to taste
Instructions
- Preheat indoor or outdoor grill.
- Cut the lemons in half. Brush the lemon halves with 2 tablespoons olive oil. Lay the lemons onto the grill cut-side down for 8 minutes until browned. Remove the lemons and allow to cool.
- When the lemons are cool enough to handle, squeeze the lemons through a sieve into a bowl.
- To a food processor or blender add the lemon juice, zest, basil, parsley and salt. Blend then slowly drizzle the 3/4 cup olive oil into the blender while running. Taste for seasoning and add pepper to taste.
- Pour into a container and refrigerate.
Notes
The dressing should last for up to 5 days refrigerated.
Nutrition
Serving: 1 | Calories: 195kcal | Carbohydrates: 5g | Protein: 1g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 17g | Sodium: 68mg | Fiber: 2g | Sugar: 1g