Apricot Basil Dressing

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Photo by: flavorista

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by flavorista

11 months ago

This recipe was entered in the contest for Your Best Vinaigrette.

ashtonkeefe's Testing Notes:

Flavorista's dressing feels like a direct line to midsummer with its hit of musky-tart apricot and anise-scented basil. If you have fresh apricots on hand, try substituting them for the dried apricots for an even fresher take. What's particularly appealing about this vinaigrette is that it can easily double as a marinade or sauce for grilled veggies, fish, or chicken no matter which type of apricots you use. Note: Whole Foods Market does not sell food containing sulfur dioxide. As such, we recommend using unsulfured apricots only.

I had this dressing at my neighbors house but she wasn't sure where it came from. Right now it's such a great dressing in that it is so versatile and beautiful to look at. It pairs well with a butter leaf lettuce salad and amazing cheese and bread. Probably all I can eat right now in this heat!

Makes 1 cup

4 dried apricots (sulphured apricots are preferable as you will have a nicer color)
2 tablespoons Organic Apple CIder Vinegar
1 teaspoon blue agave
1/4 cup Fresh Basil Leaves
2 tablespoons mild oil like grapseed or canola

Rehydrate the apricots in 1 cup boiled water. This takes about 20 minutes.

Place the apricots with 1 tlbs. of the water they rehydrated in, basil, agave and vinegar into the bowl of a food processor. Process until the apricots and basil are finely minced. With the machine running add the oil. Season with salt and pepper.