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Basil Vinaigrette

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“From Rebar Cookbook, this is a very versatile vinaigrette that can be used on salads, as a marinade for grilled vegetables, or drizzled on a sandwich of artichokes, fresh tomato, lettuce, spanish onion, and fontina cheese on crusty italian bread - yum! For a vegan version, substitute maple syrup for the honey.”
READY IN:
15mins
SERVES:
8-10
YIELD:
1 1/4 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine all of the ingredients, except oil, in a food processor and blend. Slowly add olive oil in a slow, thin, stream, until creamy.
  2. Season to taste and serve, or refrigerate up to 3 days.

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