Basil Vinaigrette

Basil Vinaigrette

Ingredients:

• 2 cups fresh basil leaves

• 1/2 cup extra virgin olive oil

• 1 tbsp vinegar*

• 1/3 cup chopped shallot or green onions

• 1 garlic clove

• 1 tbsp water

• 1 tsp Dijon mustard

• 3/4 tsp salt

• pinch of crushed red pepper flakes

1. Wash the basil leaves and pat dry with paper towels or dish cloth.

2. Place the olive oil, vinegar, shallot, garlic clove, water, mustard, salt and pepper in a blender.

3. If the basil leaves are large, coarsely chop, otherwise leave whole; place in blender and pulse until smooth.

4. If vinaigrette is too thick, add a bit more water or olive oil to thin it out.

Yields: about 3/4 cup

Notes&Tips:

• Basil Vinaigrette can be used with grilled vegetables, grilled fish/chicken/lamb, salad, sautéed beans, tomato salad, and pasta. Also great with toasted baguette.

• I love this Basil Vinaigrette served with grilled corn or grilled zucchini!

• This vinaigrette is best served at room temperature. If you have it in the fridge, allow to come to room temperature before serving.