Chile-Basil Vinaigrette

Roast Chicken with Chile-Basil Vinaigrette
Photo: Photo by Greg DuPree / Food Styling by Torie Cox / Prop Styling by Christine Keely
Total Time:
10 mins
1 3/4 cups


  • 5 fresh red Fresno chiles (about 3 ounces), thinly sliced

  • 1 roasted garlic head (reserved from Roast Chicken with Chile-Basil Vinaigrette, Charred Broccoli, and Potatoes recipe), peeled and smashed

  • ¼ cup roughly chopped fresh basil

  • ¼ cup roughly chopped fresh flat-leaf parsley

  • 2 tablespoons grated lemon zest

  • 1 tablespoon finely chopped garlic

  • 1 tablespoon red wine vinegar

  • 1 ½ cups extra-virgin olive oil


  1. Combine chiles, roasted garlic, basil, parsley, lemon zest, chopped garlic, and vinegar in a medium bowl. Add oil; whisk to combine.

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