For the Basil Vinaigrette:
- 1 shallot roughly chopped
- 2 cups tightly packed fresh basil leaves stems removed (about 4 ounces)
- 1 clove garlic
- ½ teaspoons red pepper flakes
- ½ cup Bella Nonnas Basil Olive Oil
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
For the Basil Vinaigrette:
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Combine all the ingredients for the basil vinaigrette in a high powered blender and blend for 60 seconds until very smooth. Taste and adjust salt and pepper as needed.
NOTES:
During the summer, I keep this Basil Vinaigrette in the fridge at all times because it seriously makes everything better! And it is a great way to use up the summer basil!
It will keep in the fridge for up to 5 days and don’t worry if you run out because you can always make more. And I highly recommend you make a caprese salad and drizzle this vinaigrette over the top. It is life changing!