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About this recipe:
Use the best quality olive oil for the dressing. It's easy to make and tastes great poured on artichokes, asparagus, or green leafy salad.
1 small bunch fresh basil leaves
4 tablespoons crushed roasted garlic
2 tablespoons freshly grated Parmesan
4 tablespoons balsamic vinegar
750ml extra-virgin olive oil
salt and freshly ground black pepper to taste
- In a mixie, pulse the basil, garlic, cheese and vinegar. Slowly blend in the oil. Add salt and pepper to taste.
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