Basil Chimichurri-Vinaigrette Sauce


I’m not sure if this is a vinaigrette or a chimichurri sauce. It is almost a pesto except there are no nuts. I think pestos have to have nuts? Maybe not.

Whatever this sauce is-it is delicious. It is fresh and clean tasting. You can put it on vegetables grilled or raw,  bean or potato salads or grilled meats. And, it couldn’t be more simple.

Assemble all your ingredients and put them in a blender or food processor.

1/2 cup olive oil
2 tablespoons wine vinegar, I had red but white would work too
1 or 2 cloves of garlic peeled and sliced
1 heaping teaspoon good mustard
a good pinch of salt
a big couple of handfuls of fresh basil leaves-at least 1 1/2 to 2 cups

Put everything in the blender and pulse it a few times, then mix on high-speed for 15 to 30 seconds until the sauce is smooth. If the sauce is too thick add a little water or olive oil to thin it out.

This will keep in a covered jar in the refrigerator for a week. Delicious.

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