Basic Herb Vinaigrette

• 1 tsp coarsely chopped fresh rosemary (optional, still very good without)
• 1 cup packed fresh basil leaves
• 1/4 cup white wine vingear
• 2 tsp dijon mustard
• 1 tsp honey
• 2 cloves garlic or one small shallot finely chopped
• 1/2-3/4 cups extra virgin olive oil
• Pinch salt and pepper

1. Using a blender or food processor, add white wine vingegar, a pinch of salt and pepper, a clump of rosemary leaves, a clump of basil leaves, 2 cloves of garlic, and blend 10-14 seconds or until mixed.

2. Gradually add olive oil until well mixed.

3. Serve over salad or cooked vegetables. Delicious over roasted root vegetables.