Pesto Vinaigrette
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
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 51
- Calories from fat: 97%
- Fat: 5.5g
- Saturated fat: 0.8g
- Monounsaturated fat: 3.6g
- Polyunsaturated fat: 0.9g
- Protein: 0.5g
- Carbohydrate: 0.4g
- Fiber: 0.1g
- Cholesterol: 1mg
- Iron: 0.2mg
- Sodium: 88mg
- Calcium: 14mg
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.
Pesto Vinaigrette Recipe at a Glance
- COURSE: Sauces/Condiments
- CONVENIENCE: Make-Ahead
- CUISINE: Italian
- MAIN INGREDIENT: Cheese, Nuts
- DIETARY CONSIDERATION: Low Cholesterol, Low Sodium, Low Saturated Fat
- COOKING METHOD: Food Processor
- OCCASION: Summer
- PUBLICATION: Cooking Light
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