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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)
- cal. (kcal) 115,
- Fat, total (g) 11,
- chol. (mg) 1,
- sat. fat (g) 1,
- carb. (g) 2,
- Monosaturated fat (g) 3,
- Polyunsaturated fat (g) 1,
- pro. (g) 1,
- vit. C (mg) 1,
- sodium (mg) 102,
- Percent Daily Values are based on a 2,000 calorie diet
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