Basil, Anchovy Lemon Vinaigrette

1 large garlic clove, minced

2 anchovy fillets, chopped

¼ teaspoon salt, more as needed

2 tablespoons lemon juice

¾ teaspoon grated lemon zest

½ teaspoon Dijon mustard

⅓ cup olive oil, more as needed

a few leaves of fresh basil, torn

Using the flat side of a knife smash garlic clove, the anchovy fillets and salt into a paste. Transfer to a small bowl and stir in lemon juice, zest and mustard. Using a whisk, slowly pour in olive oil while stirring constantly. Adjust seasoning as needed.

OR- using a blender, blend the garlic and anchovy with lemon juice and salt. Blend in mustard, then with blender on LOW, add olive oil in a slow steady stream until all added and blended, THEN turn blender to high and blend to a slightly thick consistency.

Enjoy on your favorite salad!