Ingredients & Directions
2 cups packed basil leaves
1 clove garlic, minced
2 tbsps minced shallot
2 tsps fresh lemon juice
2 tbsps white balsamic vinegar or red wine vinegar
1 tsp salt
1 cup olive oil
Freshly ground black pepper, to taste
Place the basil, garlic, shallot, lemon juice, vinegar, salt, olive oil, and pepper in a blender or food processor. Blend until smooth. Taste and season with additional salt and pepper, if necessary. Serve!
Note-vinaigrette will keep in a jar or container in the fridge for up to 5 days.
Serving: Makes 1 cup
Recipe by: adapted from Two Peas & Their Pod