Fresh basil & rosemary1/2 cup white wine vingear1-1.5 cups extra virgin olive oilPinch salt and pepper2 cloves garlic
Blender
1. Using a blender or food processor, add white wine vingegar, a pinch of salt and pepper, a clump of rosemary leaves, a clump of basil leaves, 2 cloves of garlic, and blend 10-14 seconds or until mixed.
2. Gradually add olive oil until well mixed.
3. Serve over salad or cooked vegetables.
Adapted from All Recipes
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This recipe was most recently featured in
Boston Organics Newsletter No. 18 of 2013.