No need for store-bought! DIY viniagrette made with food-grade lemon essential oil, fresh basil, and Parmesan cheese will dress up your favorite salad!

Print recipe PDF

INGREDIENTS

3 Tbsp fresh basil, sliced
4 Tbsp Parmesan cheese, grated
2 tsp Dijon mustard
1 small clove garlic, minced
4 Tbsp white wine vinegar
2 tsp honey
½ cup lemon-infused olive oil, made with LorAnn Oils Super-Strength
Natural Lemon Oil (see Olive You, Lemon Oil recipe)
Salt and pepper to taste

DIRECTIONS

1. Place basil, Parmesan cheese, mustard, garlic, white wine vinegar, and honey in a food processor or blender. Pulse a few times to blend.
2. With motor running, slowly pour in the lemon-infused olive oil through the feed tube. Continue to blend until vinaigrette is smooth.
3. For best flavor, refrigerate for 1 hour before serving.