Basil Vinaigrette

Basil Vinaigrette
Authoradmin
Rating

Serving size 2 teaspoons
counts as 1 fat

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Yields1 Serving
 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.

Basil Vinaigrette
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