1 C   lightly packed fresh basil leaves

½ C olive oil, all regular or part regular/part EV

3   Tbsp wine vinegar, either red or white

½ C freshly grated Asiago cheese; Romano or Parmesan can be used

1 Tbsp fresh lemon juice

1 small clove of garlic, minced

Directions:

Combine the above in a food processor & combine until smooth. Add salt & pepper to taste.  Serve over mixed greens, or with pasta.

For a French version, add 1 Tbsp Dijon mustard & 2 tsp chopped shallots to the blend