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Basil Garlic Vinaigrette
This simple dressing is great over fresh tomatoes, and makes a wonderful
marinade for chicken and shrimp.
Makes about 1 cup
INGREDIENTS
1/2 cup fresh basil leaves, chopped
2 tablespoons of chopped garlic
1/4 cup champagne vinegar
2 tablespoons grated Parmesan cheese
1/2 cup olive oil
Salt
Freshly ground pepper
METHOD
1 In your blender, combine the basil, garlic, vinegar, and Parmesan cheese
until the basil is pureed. With the motor running, pour the oil through the
opening and blend until smooth. Season with salt and pepper to taste; pour
into a small bowl, and set aside. Whisk before using.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
1615
Pesto
Makes scant 1/4 cup
INGREDIENTS
3 tablespoons extra-virgin olive oil
3 medium garlic cloves, coarsely chopped
2 tablespoons pine nuts, lightly toasted
12 medium fresh basil leaves, washed, dried, and coarsely chopped
Pinch salt
METHOD
1 In your blender, pour in the oil first, then the garlic, nuts, and finally
the basil leaves.
2 Blend on low speed to a smooth paste. Season with salt.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host