Nectarine Jalapeño Basil Vinaigrette
This Nectarine Jalapeño Basil Vinaigrette is sweet, tangy, and just a little spicy. Ripe nectarines, fresh basil, lime, and honey make a blender dressing that’s a lovely change from the usual bottle in the refrigerator.
Stone fruit at the farmers market inspired this one, and I still love the combination. Just toss everything into your blender and BOOM—you have a fresh dressing for salads or grilled vegetables.
Choosing nectarines and adjusting the heat
Use ripe nectarines that smell good and give slightly when gently pressed. Remove the pits before blending. White nectarines are lovely here, but yellow nectarines work too; the color and sweetness of the dressing will vary with your fruit.
Jalapeños can vary quite a bit in heat. For a milder dressing, remove the seeds and pale inner ribs, then start with part of the pepper and taste before adding more. Wash your hands well after handling it.
Fresh or grilled fruit?
You can blend the nectarines as they are, or lightly grill the slices first. A minute or two over high heat gives them a little color and deepens their flavor. Let the fruit cool before putting it in the blender.
If you’re already making my grilled nectarine salad with burrata, prosciutto, and basil, grill a few extra slices for the dressing. The two recipes were made for each other!
Serving and storing the vinaigrette
Blend until smooth, then taste and adjust the salt and pepper. Drizzle over a salad or grilled vegetables. For another fresh herb dressing without the jalapeño, try my Basil Lime Vinaigrette.
Refrigerate promptly in a clean, covered container at 40°F or below and use within four days. Stir or shake before serving. The vinegar and lime add flavor, but this fresh fruit, herb, and garlic dressing is not shelf-stable.
Put the rest of your basil to work
This dressing only needs a few leaves. When you have a much bigger harvest, make my large batch basil pesto for freezing, or choose a method from my guide to preserving fresh basil.
Ingredients
- 2 Medium Nectarines* cleaned, cut and stone removed.
- 1 Medium finely chopped jalapeño
- 6 Medium fresh basil leaves
- 1/2 Cup Olive Oil
- 1 Medium lime, juiced
- 1/4 Cup Honey
- 1/4 Cup Apple Cider Vinegar
- 1 Clove Garlic
- Sea Salt
- Black Pepper
Instructions
- Combine all ingredients in your blender and blend until smooth. Taste and adjust the salt and pepper. Refrigerate promptly in a clean, covered container at 40°F or below and use within four days. Stir or shake before serving.
Notes
