This recipe came about when I was trying to create the perfect salad dressing to go on top of a Pepperoni Pizza Salad. This turned out delicious. It would also be great on a caprese salad, or a marinade for grilled veggies.
1 cup olive oil
1/4 cup red wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon sea salt
1 teaspoon Italian seasoning
1/4 teaspoon garlic powder
1 cup basil leaves
3 tablespoons tomato paste
1/4 teaspoon Swerve (erythritol)
1/4 teaspoon red chili flakes (optional)
In a food processor, add 1/2 cup olive oil, vinegar, mustard, sea salt, Italian seasoning, garlic powder, basil leaves, tomato paste, Swerve, and chili flakes. Pulse until pureed. Turn the processor on low and slowly add the remainder of the oil.
The flavor improves the longer it sits.
Yield: about 1 1/2 cups, 12 servings at 2 tablespoons each serving
Nutrition info per serving: 166 calories, 1 g carb, 18 g fat, 0.3 g protein