basil vinaigrette

thx to elise. have to try this.

Have extra basil in your garden right now? Here's a quick and easy vinaigrette dressing you can make with it that you can use not only as a salad dressing, but also as a sauce for fish, chicken, potatoes, tomatoes, or white beans. Here's an idea, use this dressing with some chopped fresh tomatoes and drained canned garbanzo beans. Presto jammo, instant basil-y bean salad. Enjoy.


* 1 teaspoon Dijon mustard
* 1 shallot, chopped
* 1/2 teaspoon salt
* 1 teaspoon sugar
* 1/2 cup roughly chopped basil leaves
* 1/4 cup white wine vinegar
* 3/4 cup olive oil

Method

1 Place the salt, sugar, mustard, shallot and basil in a blender or food processor. Pulse several times to combine. Scrape the sides of the blender down with a spatula. Add the vinegar and pulse again.

2 Turn the blender on low and take off the cap in the center of the blender’s lid. Slowly pour in the olive oil. It may sputter a little out of the open cap, so hold you hand over it to minimize splashing.

3 When the olive oil is incorporated, turn off the blender and scrape the sides down one more time. Cover and purée everything for 1-2 minutes.

Store covered in the fridge for up to a week.

Makes a little more than one cup.