Pesto Vinaigrette

recipe
Here's the taste of a summer herb favorite in a light drizzle that's perfect over fish and veggies just off the grill. We loved it with thickly sliced, grilled eggplant and Vidalia onion.

Yield:

2/3 cup (serving size: 2 teaspoons)

Recipe from

Cooking Light

Nutritional Information

Calories 51
Caloriesfromfat 97 %
Fat 5.5 g
Satfat 0.8 g
Monofat 3.6 g
Polyfat 0.9 g
Protein 0.5 g
Carbohydrate 0.4 g
Fiber 0.1 g
Cholesterol 1 mg
Iron 0.2 mg
Sodium 88 mg
Calcium 14 mg

Ingredients

1/2 cup fresh basil leaves
1/3 cup extravirgin olive oil
2 tablespoons pine nuts, toasted
2 tablespoons grated Parmigiano-Reggiano cheese
3 tablespoons white wine vinegar
2 tablespoons water
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 garlic cloves

Preparation

Place all ingredients in a food processor; process until smooth. Refrigerate in an airtight container for up to 1 week.

Bruce Weinstein and Mark Scarbrough,

Cooking Light

May 2007
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