½ cup Basil Pesto (see below)
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.
Basil Pesto
½ cup extra virgin olive oil
1 ½ cup fresh baby spinach – remove stems
¾ cup fresh basil leaves
½ cup pine nuts or walnuts
6 oz. grated Asiago cheese
3 large garlic cloves, peeled and quartered
In a food processor –
Combine 2 Tablespoons oil, spinach, basil, walnuts, cheese and garlic
Cover and process until nearly smooth. Stop processor and scrape sides as needed.
Drizzle in remaining oil until mixture is smooth.
In a blender –
Coarsely chop spinach, basil, nuts, and garlic.
Place all of the ingredients in the blender and blend until smooth.
