1 cup olive oil 1/2 cup red wine vinegar 1 bunch basil (about 2 cups loosely packed) Approx. 4 Garlic Scapes or 2 cloves of garlic 1 tbsp spicy brown mustard (or your own favorite mustard) 1/2 tsp salt
25 grinds of fresh black pepper
Put all the ingredients together into either a blender or into a container deep enough for an immersion blender to work well. Blend altogether until the basil is finely chopped and the dressing is creamy.
Recipe adapted from Stitch and Boots
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This recipe was most recently featured in
Boston Organics Newsletter No. 29 of 2014.