Basil vinaigrette

By Dennis Prescott
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  • 1 shallot, peeled and roughly chopped
  • 1 garlic clove, roughly chopped
  • 2 cups packed fresh basil leaves
  • 1 lemon, zest
  • 1/2 lemon, juiced
  • 1/4 teaspoon dried red chili flakes
  • 1 tablespoon red wine vinegar
  • 1/2 cup extra virgin olive oil
  • Sea salt, to taste
  • Cracked black pepper, to taste


  1. In a blender, combine shallot, garlic, basil, lemon zest and juice, chili flakes, red wine vinegar, and olive oil. 
  2. Pulse until smooth and combined, and the oil has emulsified. 
  3. Season with sea salt and freshly cracked black pepper, to taste. 


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