Basil Vinaigrette Dressing the Editors of Publications International, Ltd.
This recipe is part of the recipe for Pasta Salad in Artichoke Cups
Makes about 1-1/2 cups
|1/3||cup white wine vinegar|
|2||tablespoons Dijon mustard|
|3||cloves garlic, peeled|
|3/4||cup coarsely chopped fresh basil leaves|
|1||cup olive oil|
|Salt and black pepper to taste|
- Place vinegar, mustard and garlic in blender or food processor. Cover; process using on/off pulses until well mixed. Add basil; continue to pulse until mixture is blended.
- With motor running, slowly pour in olive oil. Season to taste with salt and pepper.
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