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Pesto Vinaigrette

Yield: 3/4 cup

Prep 5 mins

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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