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Pesto Vinaigrette

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.

Cooking Light MAY 2007

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

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.

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
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Pesto Vinaigrette recipe

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