This week, our Clark Farm CSA share included a ton of basil – basil tops, basic leaves, basil abounds at this time of year. With all the gorgeous basil in our share, I have lined up a bunch of ways to use the leaves and the tops. More on that coming soon.
Tonight, I used basil leaves two ways. One was to muddle with lemon to make a refreshing aperitivo mocktail. The second basil-based concoction was a basil viniagrette which followed a recipe from The Kitchn. Paired with some leftover burrata and the beautiful slicing tomatoes we also took home from Clark Farm this week, we had a lovely Mediterranean-based salad to go with our meal tonight.
The addition of dijon mustard in the viniagrette along with some honey gave this an unexpected boost to the basil The link to The Kitchn’s recipe is here, but I’ve included the ingredient list below.
Basil Viniagrette
Ingredients
- Fresh basil
- Garlic
- Red or White Wine vinegar
- Dijon mustard
- Honey
- Salt
- Extra Virgin Olive Oil
Four Nights A Week 
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