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Pesto Vinaigrette

Yield 2/3 cup (serving size: 2 teaspoons)
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.

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

Nutrition 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

How to Make It

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