Herb Vinaigrette

This recipe calls for basil, but you can use any herb you like depending on what you're using it for! Other herb options include: 

• Cilantro — a little more tang, great for tacos or grilled meats.
• Parsley — think chimichurri, fresh and bright. 
• Mint — cool and aromatic, great with watermelon or summer salads.
• Dill — pairs well with fish, roasted veggies, or even a tomato salad.

INGREDIENTS

• 1 small shallot roughly chopped (about 2-3 tablespoons)
• 2 cups tightly packed fresh basil leaves stems removed (about 4 ounces)
• ½ tsp red pepper flakes (optional)
• ½ cup Garlic Infused Olive Oil
• 2 tbsp red wine vinegar
• 1 tsp kosher salt plus more to taste

DIRECTIONS

1. Combine all the ingredients for the vinaigrette in a high powered blender and blend for 60 seconds until very smooth. Start by adding a little bit of olive oil in the blender and then add the remainder by pouring it in slowly as you blend to get a smooth texture. 
2. Taste and adjust salt and pepper as needed. Serve immediately. Or you can refrigerate the vinaigrette for up to 3-5 days.