By Peter Berley, from Fine Cooking
Yields about 1 cup
1 ½ cups lightly packed fresh basil leaves
½ cup extra virgin olive oil
½ cup fresh, finely grated Parmigiano Reggiano
3 TBSP red or white wine vinegar
2 TBSP fresh lemon juice
2 tsp finely chopped garlic
½ tsp. finely grated lemon zest
¾ tsp kosher salt
Freshly ground black pepper
Put the basil, olive oil, Parmigiano, vinegar, lemon juice, garlic, and lemon zest in a blender. Blend until smooth. Season with salt and pepper to taste.
Serving suggestions: Try this vinaigrette with rotini pasta, asparagus, green beans, cherry tomatoes, and toasted pine nuts.