[recipe title=”Basil Vinaigrette”]
- 2 cups fresh basil leaves, tightly packed
- 1 cup EVOO (Extra Virgin Olive Oil)
- 1/3 cup apple cider vinegar
- 2 tsps raw agave nectar
- 1 1/4 tsps garlic granules
- 1/4 tsp sea salt
Combine all ingredients into a food processor or blender. Blend until smooth. Drizzle over salad or use as a dip for raw veggies.
Notes: If you are eating a low glycemic alkaline diet to reverse disease or cancer, omit the agave nectar. Although the dressing will be a little tart, it’s still delicious!