In a small saucepan over medium heat, heat olive oil; remove from heat and add 1/4 cup chopped basil leaves. Stir to coat the leaves. Let cool slightly.
Add balsamic vinegar, red wine, water, and lemon juice. Cover and let sit overnight.
The next day, strain out the basil leaves and discard. Add mustard, sugar, salt, and pepper.
Just before serving, add remaining 1/4 cup freshly-chopped basil leaves.
Recipe makes 1/2 cup (8 tablespoons) - 1 tablespoon per serving.
Each Serving Totals - 1 Fat Grams, 2.2 carbohydrates, 41 calories
* Learn all about using fresh basil in your cooking.
Basil Infused Vinaigrette Recipe https://whatscookingamerica.net/salad/basilinfusedvinaig.htm