Pesto Vinaigrette Recipe
Long gone are the days when you are subjected to Ranch dressing as your only pick for salad dressing. Don't get me wrong I LOVE RANCH dressing, and make an amazing homemade buttermilk recipe (more on that later) but you can get a little creative with your options nowadays, and I am so excited to share this AMAZING Pesto Vinaigrette Recipe with you all. It keeps for a long time, and it is super healthy for you! A win win in the world of salad dressing!
Ingredients
1 small shallot peeled and coarsely chopped
1 small clove of garlic peeled
2/3 cup packed fresh basil leaves
2 Tbsp. pine nuts, toasted
2 Tbsp. freshly grated parmesan cheese
3/4 tsp. Salt, or more to taste
1/4 tsp. ground black pepper
1/2 tsp. sugar
2 Tbsp. unseasoned rice wine vinegar
2/3 cup extra virgin olive oil
Directions
1. Place the shallot, garlic, basil, parmesan, salt, pepper, sugar, vinegar, and pine nuts in a food processor.
2. Pulse the machine until the mixture becomes a finely chopped paste.
3. With the machine running, add in a slow stream of olive oil to emulsify it.
4. The vinaigrette can be refrigerated, covered, for up to 1 week. Let it return to room temperature before serving.
Enjoy this one!
xoxo Lauren Nicole
