Pesto Vinaigrette

5 from 4 votes

This Pesto Vinaigrette is an easy combo of classic ingredients, transformed into a delicious dressing. Take any salad to the next level with this yummy basil pesto dressing!

Prep Time5

Cook Time5

Total Time10

Course: Condiment

Cuisine: Italian-American

Diet: Gluten Free, Vegetarian

Servings: servings

Calories: 164kcal

Author: Briana

Equipment

food processor

Ingredients

2 cups basil leaves (two large handfuls)
40 grams parmesan cheese, freshly grated
34 grams pine nuts (¼ cup)
2 cloves garlic, rough chopped
1 medium shallot, rough chopped
1 teaspoon kosher salt* (start by adding ½ a teaspoon, then add more to taste)
¼ teaspoon red pepper flakes
¼ teaspoon black pepper
2-4 tablespoons lemon juice* (to taste, add more as needed. We usually add a total of 4 tablespoons)
1-2 tablespoons red wine vinegar* (or to taste, we usually add 1 tablespoon)
2 teaspoons dijon mustard
6 ounces extra virgin olive oil

Instructions

In a food processor, add basil leaves, garlic, shallots, parmesan, pine nuts, kosher salt, black pepper, and red pepper flakes. Squeeze in the lemon juice. Pulse a few times to combine.
2 cups basil leaves, 40 grams parmesan cheese, freshly grated , 34 grams pine nuts, 2 cloves garlic, rough chopped , 1 medium shallot, rough chopped , 1 teaspoon kosher salt*, ¼ teaspoon red pepper flakes , ¼ teaspoon black pepper , 2-4 tablespoons lemon juice*
Add in Dijon mustard, and red wine vinegar. Pulse until smooth. Adjust seasonings to taste.
2 teaspoons dijon mustard , 1-2 tablespoons red wine vinegar*
Turn the food processor on, then begin slowly streaming in the olive oil. Continue mixing until the mixture is well emulsified.
6 ounces extra virgin olive oil
Taste, and adjust the seasonings.
Store in an airtight container for up to 5 days. To freeze, store in freezer-safe bags for up to 6 months.

Notes

Add salt and other seasonings to taste. It's best to add a little less at first and then add more if desired.
The same goes for the vinegar and lemon juice as well. Start with less, then add more if you prefer more acid.
Red pepper flakes are optional.

Nutrition