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Basil Vinaigrette

From Food & Wine Magazine


• 1 small garlic clove
• 1 cup(s) packed basil leaves, coarsely chopped
• 1/4 cup(s) extra-virgin olive oil
• 1 1/2 tablespoon(s) Champagne vinegar
• pinch(s) of crushed red pepper
• Salt and freshly ground black pepper


In a food processor, pulse the garlic until chopped. Add the basil and pulse until finely chopped. Add the oil, vinegar and crushed red pepper and process until smooth. Season with salt and pepper.

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