Excerpted (with modifications) from "Recipes from a Kitchen Garden" by Renee Shepherd and Fran Raboff
Use this vinaigrette in Confetti Rice with Fennel & Basil (located under Fennel category).
Servings
Ingredients
- 3 tbsps finely chopped fresh basil
- 1/4 tsp freshly ground black pepper
- 1/3 cup extra virgin olive oil
- 1/4 cup lemon juice
- 1/2 tsp salt
- 2 finely chopped scallions
Directions
Combine ingredients in a jar. Shake well.
