This vinaigrette is about as simple as it gets. It only has three ingredients and all you have to do is shake a jar to combine them. I frequently just add lemon juice and olive oil directly to my salad ingredients, but sometimes it can be nice to have it mixed up ahead of time. I like to have this to put on salads that I take for lunch or if I’m bringing a salad somewhere and want to be able to dress it quickly before we eat.
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Basil Pesto
Basil is one of my favorite summer smells. In addition to adding it to just about everything I eat in the summer, I love making pesto. Basil Pesto is a classic summer staple and one that freezes really well. Basil plants are prolific producers, so I like to make large batches to freeze and use later. Whenever I have enough basil on hand, I’ll double the quantities below. Basil Pesto is traditionally made with pine nuts, but I’ve always used walnuts. Pine nuts are a little too pricey for me and I love the flavor of walnuts. Whether you use pine nuts or walnuts, the important thing is that they’re toasted dark.
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