Photo by Rhoda Peacher
- 3/4 cup coarsely chopped basil leaves
- 1/3 cup red wine vinegar
- 1 tsp. minced fresh garlic
- salt and freshly ground pepper to taste
- 1 cup extra-virgin olive oil
Place basil, vinegar, garlic, salt and pepper in food processor. Process to form a paste. Shut processor off, scrape down sides and turn processor back on. Pour olive oil through feed tube in a slow, steady stream; process until smooth. Refrigerate until ready to use.
Dressing can be used for up to two weeks when stored in the refrigerator. Makes approximately 1 2/3 cups.