Basil & Mint Vinaigrette
- 1/4 cup, fresh mint
- 1 clove, garlic
- 1/2 tbsp, honey – We used San Marcos Farms Wildflower Honey
- 1 tbsp, Dijon mustard
- 2 tbsp, il Fustino Rose Vinegar
- 1/2 cup, il Fustino Basil Olive Oil
- salt and pepper
Place all ingredients in a food processor and pulse until smooth.
Taste and season to your liking.
Can be stored in the refrigerator for up to 5 days.