Lemon-basil vinaigrette

From issue #10.
Photography by Photography by Vanessa Wu.

    INGREDIENTS

    1⁄4 cup freshly squeezed lemon juice
    fine zest of 1⁄2 lemon
    2 cloves garlic, chopped
    12 basil leaves, roughly chopped
    1⁄2 teaspoon sugar
    125 ml extra virgin olive oil
    sea salt and freshly ground pepper

    METHOD

    Put the lemon juice, zest, garlic, basil leaves, and the sugar in a food processor and blend well. With the motor running, add the oil in a thin, steady stream. Season.

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