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Place the oil, white balsamic vinegar, honey, salt, and black pepper in a bowl (if using an immersion blender) or in a blender if using a standard blender.
Roughly chop the basil and add it the bowl or blender. Blend until smooth, and taste for salt and pepper. Add more if needed.

Be sure to use a mild flavored honey here such as clover, acacia, or fireweed.

You can use another type of basil other than the Genovese variety, but the flavor will be a bit different.

A high powered blender may be used if you don’t have an immersion blender.

This can be stored in a glass salad dressing bottle or glass jar with a lid. it will keep refrigerated up to two weeks.

I don’t recommend freezing this dressing, it does not freeze well.