1/2 cup extra virgin olive oil
1/2 cup red wine vinegar
3 cloves garlic, minced
1 scallion, minced
3 tbsp fresh parsley, minced
1/4 tsp. oregano
1/4 tsp. thyme
1/4 tsp rosemary
large pinch chopped red pepper flakes
2 fresh basil leaves, torn up or 1/4 tsp. dried basil
2 tbsp. lemon juice (optional)
black pepper to taste

Place in a jar and shake well. Can be made in a blender. Vinaigrette also can be used to marinade meat, fish or fowl.

Makes 1 1/4 cups.

Submitted by: Belle