a handful fresh basil leaves (about 1 cup very loosely packed)
2 tablespoons lime juice
1/4 cup white balsamic vinegar
3/4 cup extra virgin olive oil
1/2 teaspoon sea salt
a few turns freshly ground black pepper
Instructions
Place all the ingredients in a quart-size jar (or similar receptacle).
Using an immersion blender, blend for about a minute, or until the shallots and basil are pureed and the dressing is emulsified.
Store in glass jar for up to a week, or frozen in ice cube trays for up to 6 months. It might solidify and separate when refrigerated, but just bring it to room temperature before using and give it a shake if need-be.