Creamy Basil Vinaigrette
This can also be used over grilled vegetables.
Can be kept in an airtight container for up to 3 days in the fridge.
Servings 4 servings
- 1 cup packed fresh basil leaves = 1 ounce
- 1/4 cup roasted garlic
- 2 Tablespoons grated Parmesan
- 1/4 cup red wine vinegar
- 3/4 cup extra-virgin olive oil
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
Put basil, garlic, Parmesan, and vinegar in a blender.
Cover and blend till thoroughly combined.
With the blender running, slowly add the oil in a steady stream of oil through the lid.
Transfer to a small bowl, sprinkle with salt and pepper.
Chill before serving if desired.