Pesto Vinaigrette Recipe
User Reviews
5
6 reviews
Excellent
Pesto Vinaigrette Recipe
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This tasty 3-ingredient pesto vinaigrette recipe comes together in minutes and is an amazing dressing to serve with your next salad.
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Ingredients
- 1/3 cup pesto
- 3 tablespoons white wine vinegar
- ½ cup olive oil
- salt coarse and freshly cracked, to taste
- black pepper coarse and freshly cracked, to taste
Instructions
- Add the pesto and vinegar together in a medium-sized bowl.
- Slowly whisk in the oil until the dressing becomes emulsified.
- Adjust the seasonings with salt and pepper.
- Store or serve the pesto vinaigrette.
Notes
- Make-Ahead: For freshness, you can make this Pesto Vinaigrette up to 3 days ahead. You can serve this immediately, but more flavors will come out with time. In addition, let it sit at room temperature before serving it.
- How to Store: Place in an airtight container in the refrigerator for 5 to 7 days. This will not freeze.
- Make this recipe in a stand mixer with the whisk attachment for the ultimate emulsified dressing.
- Emulsify is just a fancy culinary term to combine two things that generally wouldn’t go together, like oil and vinegar.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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