1 bunch fresh basil stems removed
1 clove peeled elephant garlic
1½ cups olive oil(light)
1 cup white wine vinegar
1 teaspoon coarse salt
1 teaspoon coarse black pepper
1 small scallion peeled
1 teaspoon sugar
dash dry red pepper flakes
No nutrition information available
Combine herbs, spices and aromatics
in cuisanart food processor and pulse 6-8 times or until well chopped. start blending on low speed and add oil and vinegar through lid opening until well blended.
Use as a salad dressing or a delicious marinade for poultry.
Keeps well in fridge for a week or two.