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Herb Infused Vinaigrette


  • 1 small bunch fresh basil leaves
  • 1 small bunch chives
  • 4 tablespoons crushed roasted garlic
  • 4 tablespoons balsamic vinegar
  • 750ml (1 pint 5 fl oz) extra-virgin olive oil
  • Salt and freshly ground black pepper to taste


  1. In a blender, combine the basil, chives, garlic, and vinegar. Slowly blend in the oil. Add salt and pepper to taste and pour into a Typhoon Oil Drizzler to serve.