Pesto Vinaigrette

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½ cup Basil Pesto

3 Tablespoons white wine vinegar

1 Tablespoon fresh lemon juice

¼ cup olive oil

ground pepper to taste (you should use white pepper if you have it)

In a bowl, combine pesto, vinegar and lemon juice. Slowly add olive oil in a strem, whisking until combined. Add pepper to taste.


Keeps in refrigerator up to 3 days.