2 small shallots, peeled and chopped
1 ½ cups fresh basil leaves, loosely packed
1/4 cup extra virgin olive oil
3/4 cup vegetable broth, low sodium
½ cup red wine vinegar
1 ½ Tablespoon honey
1–2 Tablespoons Dijon mustard
freshly ground pepper and salt to taste
Combine the shallots through Dijon mustard in a blender. Puree until smooth. Taste and add freshly ground pepper and salt to taste. Makes just under 2 cups. Use about 1 cup to marinate about 4 servings of protein.
THE REBELLIOUS RD
As a longtime promoter of healthy cooking and eating, Amy's focus is on plant-based eating, with a rebellious twist - that she and no one, needs to be perfect.