Started September 19, 2019
4065
0
0
AuthorLesia PetrizioServing size 2 teaspoons
counts as 1 fat
1 Shallot roughly chopped
2 cups Tightly packed fresh basil leaves, stems removed (about 4 ounces)
1 Garlic clove
½ tsp Red pepper flakes
½ cup Olive oil
2 tbsp Red wine vinegar
1 tsp Monton's light salt
1
Combine all the ingredients in a high powered blender and blend for 60 seconds until very smooth.
Taste and adjust salt and pepper as needed. Serve immediately. Or you can refrigerate the vinaigrette for up to 3-5 days.
Ingredients
1 Shallot roughly chopped
2 cups Tightly packed fresh basil leaves, stems removed (about 4 ounces)
1 Garlic clove
½ tsp Red pepper flakes
½ cup Olive oil
2 tbsp Red wine vinegar
1 tsp Monton's light salt
Directions
1
Combine all the ingredients in a high powered blender and blend for 60 seconds until very smooth.
Taste and adjust salt and pepper as needed. Serve immediately. Or you can refrigerate the vinaigrette for up to 3-5 days.
