2cupsfresh basil leaves, stems removed tightly packed, washed and dried
2clovesgarlic, small or one mediumrough chopped
1 tablespoonhoneyany kind
1/4teaspoonred pepper flakesoptional
1/2cupextra virgin olive oil
2tablespoonsred wine vinegar
1teaspoonkosher salt plus more to taste
few grinds fresh black pepper
Instructions
Place all the ingredients in the blender and puree for approx. 30-40 seconds, or until vinaigrette is very smooth.
Taste and adjust salt and pepper as needed. Serve immediately. Or refrigerate up to 5 days in a sealed container.
Notes
Try subbing parsley or cilantro for variations on this vinaigrette.This vinaigrette can easily be frozen, if desired. The easiest way to do this is to portion it out into an ice cube tray and then freeze, popping out a cube and defrosting as needed. It's easy to double or triple this recipe.