Pesto Vinaigrette
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 minutes mins
Cook Time5 minutes mins
Total Time10 minutes mins
Course: Condiment
Cuisine: Italian-American
Servings: 12 servings
Calories: 164kcal
- 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
In a food processor, add basil leaves, garlic, shallots, parmesan, pine nuts, and dry seasonings. Squeeze in lemon juice. Pulse a few times to combine.
Add in dijon mustard, red wine vinegar, and olive oil. Pulse until smooth. Adjust seasonings to taste.
Store in an airtight container for up to 5 days. To freeze, store in freezer-safe bags for up to 6 months.
- 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.
Calories: 164kcal | Carbohydrates: 2g | Protein: 2g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 3mg | Sodium: 263mg | Potassium: 52mg | Fiber: 0.3g | Sugar: 0.4g | Vitamin A: 254IU | Vitamin C: 3mg | Calcium: 40mg | Iron: 0.4mg