Yield: a little over 1/2 cup (120g)
- 1/4 cup (60ml) olive oil
- 1/4 cup (60ml) rice vinegar
- 3 basil leaves, cleaned
- 1 tablespoon (15g) Dijon mustard
- 1 tablespoon (20g) honey
- dash gluten-free wine
- salt and pepper
- Place all ingredients in a food processor. Pulse until smooth. Serve immediately.
Allergy Proof Recipes for Kids p.145
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