Pesto Vinaigrette

This quick-and-easy vinaigrette makes a summer-fresh dressing for any green salad and adds super flavor to a plate of sliced tomatoes sprinkled with green onions and feta cheese.

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8 users rated this recipe an average rating of 3.0
Yields:
3/4 cup
Prep:
5 mins
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Pesto Vinaigrette

Ingredients
1/2
cup Jayes Basil Pesto (see Recipe Center) or purchased basil pesto
3
tablespoons white wine vinegar
1
tablespoon fresh lemon juice
1/4
cup extra virgin olive oil
 
Salt
 
Ground white pepper

Directions

  1. In a bowl combine pesto, vinegar, and lemon juice. Slowly add olive oil in a thin stream, whisking until combined. Add salt and pepper to taste. Refrigerate until ready to use or up to 3 days. Makes about 3/4 cup.

Nutrition Facts

(Pesto Vinaigrette)
    Per serving:
  • 115 kcal cal.,
  • 11 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 1 mg chol.,
  • 102 mg sodium,
  • 2 g carb.,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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