Easy creamy basil balsamic dressing

Put it on anything: salad, chicken, fish, veggies, cooked grains... it's delicious.

One warning... it kinda looks unpleasant. If you want a less poopy brown colored dressing, substitute a champagne or white wine vinegar... but I like balsamic, so what if it makes brown dressing?!

--2 handfuls of basil (blanch in boiling water for about 15-20 seconds. basically make sure that the boiling water touches each leaf. I blanch in a stainless steel wire mesh strainer so that the leaves can't get away and then you can shake all the water off with the same utensil.
--About 1 tbsp of olive oil mayo or homemade mayo
--1 tbsp+ of balsamic vinegar
--extra virgin olive oil needs to double the amount of balsamic vinegar used, so lets say 2 tbsp evoo
--sea salt
--white pepper

After the basil is blanched, shake off all the water and splat it into a blender, then add the other ingredients. Hit the liquefy button on your blender and boom, you have an amazing creamy balsamic and basil dressing that tastes great and makes everything dipped or tossed in it better, I promise.

Side note: I use sea salt out of a grinder and that is about 5 grinds for this recipe, about 10-15 grinds for your pepper mill. And don't use already ground pepper; it tastes like nothing. I don't even know why it exists on restaurant tables.

Oh and fun fact that you might not know, black pepper doesn't digest in your body. It sticks in the little grooves of your intestines... so keep that in mind. I still use plenty of black pepper, but I use other kinds of spice and chiles to spice foods up once I learned this fun fact.  Health side effects of those small folds of your intestines being clogged with black pepper?  WHO knows.