Basil Garlic Vinegar Recipes

BASIL VINEGAR

Basil Vinegar image

Never made an herb vinegar? It's easy! Our Test Kitchen came up with a super simple recipe with just three ingredients (Plus a couple of recipe below for using it). If your family prefers tarragon instead of basil, just substitute it in the same amount called for in the recipe.

Provided by Taste of Home

Time 10m

Yield 2 cups.

Number Of Ingredients 3

Ingredients

1 cup fresh basil leaves, crushed
2 cups white wine vinegar
Basil sprigs, optional

Steps:

Place crushed basil leaves in a sterilized pint jar. Heat vinegar just until simmering; pour over basil. Cool to room temperature. Cover and let stand in a cool dark place for 24 hours; strain and discard basil. , Pour into a sterilized jar or decorative bottle. Add a basil sprig if desired. Store in a cool dark place.

Nutrition Facts :

BASIL GARLIC VINEGAR

Basil Garlic Vinegar image

Make and share this Basil Garlic Vinegar recipe from Food.com.

Provided by Mirj2338

Categories Salad Dressings

Time P28DT5m

Yield 1 pint

Number Of Ingredients 3

Ingredients

1/2 cup fresh basil leaf, coarsely chopped
2 cloves garlic, peeled and split
2 cups wine vinegar or 2 cups white vinegar

Steps:

Place 1/2 cup coarsely chopped fresh basil leaves and 2 cloves split peeled garlic in a sterilized pint jar.
Heat the wine or white vinegar to just below the boiling point.
Fill the jar with the vinegar, and cap tightly.
Allow to stand 3 to 4 weeks.
Strain vinegar, discarding basil and garlic.
Pour vinegar into a clean sterilized jar, adding a new sprig of fresh basil, if desired.
Seal tightly.
Use in dressings for rice, pasta, antipasto salads or in flavored mayonnaise.

Nutrition Facts : Calories 14.7, Fat 0.2, Sodium 1.9, Carbohydrate 2.9, Fiber 0.9, Sugar 0.1, Protein 0.9

BASIL-BALSAMIC VINAIGRETTE

Basil-Balsamic Vinaigrette image

Your greens will thank you for this bold dressing with garlic, basil and balsamic vinegar.

Provided by Food Network Kitchen

Time 5m

Yield 1 cup

Number Of Ingredients 5

Ingredients

1/4 cup balsamic vinegar
2 tablespoons chopped fresh basil
2 teaspoons minced garlic
Kosher salt and freshly ground black pepper
3/4 cup extra-virgin olive oil

Steps:

Whisk together the vinegar, basil, garlic and a generous pinch of salt in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in a couple turns of freshly ground black pepper.

BALSAMIC BRUSCHETTA

Balsamic Bruschetta image

Simple appetizer - the balsamic vinegar gives it a little kick. Best if the mixture has 1 or 2 hours to blend flavors before serving.

Provided by Kathy Bias

Categories Appetizers and Snacks Bruschetta Recipes

Time 15m

Yield 8

Number Of Ingredients 9

Ingredients

8 roma (plum) tomatoes, diced
⅓ cup chopped fresh basil
¼ cup shredded Parmesan cheese
2 cloves garlic, minced
1 tablespoon balsamic vinegar
1 teaspoon olive oil
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 loaf French bread, toasted and sliced

Steps:

In a bowl, toss together the tomatoes, basil, Parmesan cheese, and garlic. Mix in the balsamic vinegar, olive oil, kosher salt, and pepper. Serve on toasted bread slices.

Nutrition Facts : Calories 194.1 calories, Carbohydrate 35.2 g, Cholesterol 2.2 mg, Fat 2.5 g, Fiber 2.2 g, Protein 8.3 g, SaturatedFat 0.8 g, Sodium 470.9 mg, Sugar 3.4 g

HERBAL VINEGAR WITH GARLIC & BASIL

Herbal Vinegar with Garlic & Basil image

Herbal vinegars are easy to prepare, beautiful to look at and can be used in any recipe that calls for vinegar. Plus they make great gifts from your garden. The prodecure for making any herbal vinegar is the same, no matter what herb or combination of herbs you are using. All you need are some herbs, top quality vinegars, glass jars and a glass or stainless steel saucepan. For the best retention of flavors, store flavored vinegars in the refrigerator or a cool dark place. If properly prepared, flavored vinegars should retain good quality for two to three months in cool room storage and for six to eight months in refrigerated storage. -=Attention=- Should you decided to display pretty bottles of herb and fruit vinegars on a kitchen window sill. If left out for more than a few weeks, these bottles are then considered as decoration and not used in food preparation.

Provided by - Carla -

Categories < 15 Mins

Yield 1 batch

Number Of Ingredients 3

Ingredients

4 cloves garlic, halved
1 cup fresh basil, chopped
2 cups white wine vinegar

Steps:

In a glass or stainless steel sauce pan heat white wine vinegar on the stove to where it is warm, but not boiling.
Bruise basil and loosely fill clean glass jars with basil and halved garlic cloves.
Pour the warmed vinegar to fill each glass jar and cap with an acid-proof lid. Store in a cool, dark place 2 weeks, shaking occasionally.
After two weeks have passed strain through cheesecloth and rebottle.
Add a few fresh basil leaves to the bottle for identification purposes and visual appeal.

Nutrition Facts : Calories 29.6, Fat 0.3, Sodium 3.8, Carbohydrate 5.8, Fiber 1.9, Sugar 0.2, Protein 1.9

BASIL VINAIGRETTE DRESSING

Basil Vinaigrette Dressing image

Easy to make vinaigrette dressing especially good with summer salads.

Provided by NEERONDOGS

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes

Time 10m

Yield 12

Number Of Ingredients 5

Ingredients

1 cup olive oil
⅓ cup apple cider vinegar
¼ cup honey
3 tablespoons chopped fresh basil
2 cloves garlic, minced

Steps:

In a bowl, whisk together the olive oil, apple cider vinegar, honey, basil, and garlic. Pour over or toss with your favorite salad to serve.

Nutrition Facts : Calories 182.9 calories, Carbohydrate 6.1 g, Fat 18 g, Protein 0.1 g, SaturatedFat 2.5 g, Sodium 1.1 mg, Sugar 5.8 g

BASIL AND GARLIC WINE VINEGAR

Basil and Garlic Wine Vinegar image

Make and share this Basil and Garlic Wine Vinegar recipe from Food.com.

Provided by Diana Adcock

Categories Weeknight

Time P21DT5m

Yield 3 quarts

Number Of Ingredients 7

Ingredients

1 cup basil leaves
2 1/2 quarts cider vinegar
6 cloves garlic
1 cup fresh basil, added after 2 weeks
1 cup red wine vinegar, added after 3 weeks
1 cup boiled water, added after 3 weeks
3 sprigs fresh basil, added afteer 3 weeks

Steps:

In a 4 quart stainless or enamel pot crush the basil leaves.
Add the cider vinegar.
Bring to a boil over high heat.
Remove from heat and add the cloves of garlic.
Cover or place in a sterile container-again covered.
Let stand two weeks.
Strain vinegar into another sterile container and add the 1 cup basil.
Let stand another week.
Strain and add the red wine vinegar and water.
Sterilize 3 1-quart jars-or as many pint jar/half pint jar combo's as you wish.
Chop remaining basil and divide between choosen bottles.
Add the vinegar and cap or seal.

Nutrition Facts : Calories 188.1, Fat 0.3, Sodium 44.2, Carbohydrate 11.3, Fiber 1.8, Sugar 3.4, Protein 1.5

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