Hands down this is one of the best homemade dressing you'll ever make. This amazing dressing came into my life at the Farm to Fork Picnic where a chef and a farmer are paired together to make a dish using the farmer's food and the chef's talents. Our first year we were paired with a chef name Brent Hopkins and he made this lovely dressing and paired it with shaved summer squash, farro, feta cheese and microgreens. So damn delicious. I'm not positive that I've been able to recreate the dressing exactly but it's pretty close. This dressing is great to have around all summer for quick salads or a yummy dip for bread. I make at least two batches at a time so I have enough for the entire week.
1/2 cup packed whole basil leaves
1/4 cup honey (add less if you want it less sweet)
1/3 cup olive oil
1/4 cup white wine vinegar
Juice and zest of 1/2 lemon
1 clove garlic or 1/2 piece of green garlic (add more if you really like garlic)
1/4 teaspoon salt
Put all the ingredients together in a food processor and blend the crap out of it! Store in the fridge in a mason jar for up to a week.
Each week we'll post a recipe using an ingredient that you can buy from us at the farmers market on Saturday. Some recipes are original creations and some are modified from our favorite websites and cookbooks. Most of the meat we use is from our farmers friends. We encourage you to source your ingredients from local producers, especially those selling at the farmers market. For more recipe ideas, check out our Recipe Archives or join our Recipe Swap Facebook group.