Photo by Rhoda Peacher

Ingredients

• 3/4 cup coarsely chopped basil leaves
• 1/3 cup red wine vinegar
• 1 tsp. minced fresh garlic
• salt and freshly ground pepper to taste
• 1 cup extra-virgin olive oil

Preparation
Place basil, vinegar, garlic, salt and pepper in food processor. Process to form a paste. Shut processor off, scrape down sides and turn processor back on. Pour olive oil through feed tube in a slow, steady stream; process until smooth. Refrigerate until ready to use. 

Dressing can be used for up to two weeks when stored in the refrigerator. Makes approximately 1 2/3 cups.