Basic Herb Vinaigrette

• Fresh basil & rosemary
• 1/2 cup white wine vingear
• 1-1.5 cups extra virgin olive oil
• Pinch salt and pepper
• 2 cloves garlic

1. Using a blender or food processor, add white wine vingegar, a pinch of salt and pepper, a clump of rosemary leaves, a clump of basil leaves, 2 cloves of garlic, and blend 10-14 seconds or until mixed.

2. Gradually add olive oil until well mixed.

3. Serve over salad or cooked vegetables.