Give the Cook Some Wine: My Culinary Chronicles
Friday, February 18, 2011
Basil and Olive Oil Dressing
Put 1/4 cup of extra-virgin olive, a handful of fresh-cut basil, and one or two cloves of fresh garlic in a blender; blend well. Use as a dressing lightly drizzled over poached or broiled
fish or over seared scallops.
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