Lemon-basil vinaigrette
Photography Photography by Vanessa Wu.
INGREDIENTS
1⁄4 cup freshly squeezed lemon juice
fine zest of 1⁄2 lemon
2 cloves garlic, chopped
12 basil leaves, roughly chopped
1⁄2 teaspoon sugar
125 ml extra virgin olive oil
sea salt and freshly ground pepper
METHOD
Put the lemon juice, zest, garlic, basil leaves, and the sugar in a food processor and blend well. With the motor running, add the oil in a thin, steady stream. Season.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.