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.
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.