1 pint strawberries, hulled, washed and rough chopped

¼ cup fresh basil

1 cup high quality olive oil (Tuscan, Sevillano or Mission Reserve)

½ cup raspberry champagne vinegar

1 tsp salt

2 Tbsp white sugar

Place strawberries, basil, vinegar, salt and sugar in blender. With blender running slowly add olive oil until completely emulsified.