Herbal Vinegar with Basil
Transform your kitchen creations with the bright, aromatic flavors of *Herbal Vinegar with Basil*. This simple yet elegant recipe infuses white wine vinegar or apple cider vinegar with fresh basil leaves, creating a tangy, herbaceous condiment perfect for enhancing salads, marinades, and sauces. Optional additions like garlic cloves and lemon zest add layers of complexity, making this infused vinegar a truly versatile pantry staple. With just 10 minutes of hands-on prep and a brief infusion period, you'll have a homemade, preservative-free vinegar that elevates everyday dishes with ease. Whether drizzled over a caprese salad or swirled into a vinaigrette, this basil-infused vinegar is your secret ingredient for vibrant, gourmet flavor.
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Recipe Information
Ingredients
- 1 cup Fresh basil leaves
- 2 cups White wine vinegar or apple cider vinegar
- 2 whole Garlic cloves (optional)
- 1 strip Lemon zest (optional)
- 1 unit Glass jar with a tight-fitting lid
Instructions
Rinse the fresh basil leaves under cold water, pat them dry with a clean kitchen towel, and ensure there is no excess moisture.
Lightly bruise the basil leaves using the back of a spoon or by rolling them gently between your fingers to release their natural oils.
If using, peel the garlic cloves and prepare a strip of lemon zest by using a vegetable peeler to remove a thin slice from the lemon's peel (avoid the bitter white pith).
Place the bruised basil leaves into a clean glass jar. Add the optional garlic cloves and lemon zest if desired.
Pour the white wine vinegar or apple cider vinegar over the basil and optional ingredients until the jar is full, leaving about half an inch of headroom at the top.
Secure the lid tightly on the jar and gently shake to combine all the ingredients.
Store the jar in a cool, dark place, such as a pantry, for 1 to 2 weeks to allow the flavors to infuse. Shake the jar gently every few days to redistribute the ingredients.
After the infusion period, strain the vinegar through a fine-mesh sieve or cheesecloth into a clean bottle or jar to remove the basil and other solids.
Seal the bottle tightly and label it with the date. The infused vinegar can be stored in a cool, dark place for up to 6 months.
Nutrition Facts
Calories |
19 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.2 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3 mg | 0% | |
| Total Carbohydrate | 4.1 g | 1% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 0.5 g | ||
| Protein | 1.2 g | 2% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 49 mg | 4% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 101 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
