Basil Vinaigrette
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: 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...