Pesto Vinaigrette

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.


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