Basil Vinaigrette

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Credit: Ruggero Gadaldi, Chef, Pesce, San Francisco
The National Culinary Review, April 2014


10 basil leaves
2 oz. extra virgin olive oil
1 oz. white wine vinegar
1 T. chopped shallot
2 T. California avocado
Pinch granulated sugar
Salt and white pepper, to taste


Method: In blender, puree basil, olive oil, vinegar, shallot, avocado, sugar and salt and pepper. Reserve.


Sauce/Dressing/Rub, The National Culinary Review, Vegetarian

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