1 tablespoon grated root ginger
2 large cloves garlic, chopped
1/4 cup sliced basil leaves
3 tablespoons freshly squeezed lime juice
1 tablespoon white vinegar
1 1/2 tablespoons each: light soy sauce, palm or brown sugar
1 shallot, diced
1/2 cup avocado oil
salt and pepper to taste
Place all the ingredients in a blender and process, until smooth. Store in the refrigerator for up to 2 days.
Great drizzled over hot or cold vegetables, salads and grilled chicken, fish, lamb or beef. Makes about 1 cup.
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