- Juice from 1 lemon
- 3/4 cup olive oil
- 1/2 cup packed basil leaves
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1–1/2 tablespoons white balsamic vinegar
- 1/2 teaspoon salt
- Freshly ground pepper
- Place everything into a blender or food processor and mix until blended.
- Add additional salt and pepper to taste.
This will keep in the refrigerator for a week to ten days.