1 cup loosely packed fresh basil leaves
6 tablespoons extra-virgin olive oil
2 tablespoons mayonnaise
2 tablespoons balsamic vinegar
1 1/2 tablespoons chopped shallot
3/4 teaspoon salt
Dash ground black pepper
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy Rusty Winkstern, Monument Cafe
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