• Measure all the ingredients into a blender or food processor. Blend until it is a smooth puree/vinaigrette.

  Pro Tip: if using a blender, you may need to add an additional tablespoon of water to get things blending.

  If the dressing is a little tart, you can add a pinch of sugar or a little honey to balance the flavors.
  6 tablespoon extra virgin olive oil, 2 tablespoon red wine vinegar, 1 tablespoon shallot, 1 small garlic clove, 1 tablespoon water, 1 teaspoon dijon mustard, 15 to 20 - large fresh basil leaves, ¼ teaspoon kosher salt, ⅛ teaspoon black pepper
• Use right away or store in the fridge for up to a week.
• Shake well before using.

  The extra virgin olive oil may solidify a smidge in the fridge, leave at room temp for about 5 minutes to use. Give it a good shake. Or add a ½ teaspoon up to 1 teaspoon warm water and then shake to speed up the process.

Serving

• Goes great dressed on this Big Italian Salad!