INGREDIENTS
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 PREPARATION 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.
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THE REBELLIOUS RDAs 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. Archives
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