|Prepared dijon mustard||1 Tablespoon|
|Red wine vinegar||1⁄3 Cup (5.33 tbs)|
|Coarsely chopped fresh basil leaves||3⁄4 Cup (12 tbs)|
|Olive oil||1 Cup (16 tbs) (Best Quality)|
|Shelled walnut pieces||1⁄2 Cup (8 tbs)|
|Freshly ground black pepper||To Taste|
Combine the mustard, vinegar and basil in the bowl of a food processor fitted with a steel blade, and season to taste with salt and pepper.
Process for 1 minute, shut off motor, scrape down sides of bowl, and process for 30 seconds longer.
Leave the motor running and dribble in the oil in a slow, steady stream.
When the oil is incorporated, drop the walnuts through the feed tube and shut machine off immediately.
Check texture of walnuts, they should be chopped evenly and fairly finely, but should still be discernible in the dressing.
Process with short bursts of power until you achieve the desired texture.
Do not overprocess.
Cover and refrigerate until ready to use.