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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Pesto Vinaigrette

Yield: 3/4 cup
Prep 5 mins
Pesto Vinaigrette
  • 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

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,
  • Monounsaturated 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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