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Basil Walnut Vinaigrette
10 fresh basil leaves, finely chopped
½ clove garlic, minced
1 tsp. Dijon mustard
1 tbsp. wine vinegar
1 tbsp. extra-virgin olive oil
2 tbsp. low-sodium chicken broth
Sea salt and fresh ground black pepper, to taste
1 tbsp. unsalted walnuts, chopped
In a medium-size mixing bowl, add basil, garlic, Dijon, vinegar, oil, broth, salt and pepper, whisking to combine thoroughly. Stir in walnuts. Refrigerate until serving or use immediately. Store in a sealed container in refrigerator for up to 2 weeks.
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