Ingredients
Scale
½ cup oil of choice
⅓ cup balsamic vinegar
1 clove garlic
10 fresh basil leaves
½ teaspoon Dijon mustard
½ teaspoon red pepper flakes
Kosher salt and black pepper to taste
Instructions
- Combine all ingredients in a high-speed blender. Blend on high for a few seconds, until the garlic and basil are pulverized and the dressing is well combined.
- Store in a glass jar in the refrigerator for about a week.
Notes
- You can use an immersion blender directly in a wide-mouth mason jar instead of a stand blender if you’d like.
- I recommend olive oil for this salad dressing, but canola or avocado will also work.
- Some oils may solidify in the refrigerator. Simply remove the dressing from the fridge 10-15 minutes before you enjoy it to liquefy the oil.