Add basil leaves, garlic cloves, lemon juice, virgin olive oil, black peppercorns, salt to the small jar of a blender or a food processor and blend for 60 seconds until basil and garlic are blended well with the liquid ingredients.
Transfer the vinaigrette to a clean glass jar. Use as and when required. Refrigerate for up to a week or freeze for up to 4 months. Mix well before use.
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