Basil Pesto Vinaigrette

Prep Time 10

Total Time 10

Course Condiment

Cuisine Italian

Servings 1 Cup (roughly 8 servings)

Food processor or blender Crucial for achieving a smooth vinaigrette consistency. If you don’t have one, a mortar and pestle will work for the pesto, and you can whisk in the oil and vinegar by hand.
Measuring cups and spoons Precision helps balance flavors in dressing vinaigrette.
Mason jar or dressing bottle For storage and easy shaking before use.
Rubber spatula To scrape down the sides and make sure every bit gets used.

1 cup fresh basil leaves: This is the heart of the pesto flavor. Make sure they are bright green and not wilted.
1/4 cup grated Parmesan cheese: Adds that savory umami that makes pesto shine.
2 tablespoons pine nuts: Toasted slightly to enhance their nutty flavor. You can substitute with walnuts or almonds for a twist.
1 garlic clove: Raw for a bit of bite or roast it if you want a mellow touch.
1/2 cup extra virgin olive oil: The base of your oil and vinegar salad dressing.
2 tablespoons white wine vinegar: Brings the acidic balance. You can also use apple cider vinegar or lemon juice.
1/2 teaspoon Dijon mustard: Optional but helps emulsify the vinaigrette and adds complexity.
Salt and pepper to taste: Always taste and season at the end.

In a small dry skillet over medium heat, toast the pine nuts for about 3 minutes until golden and fragrant. Shake the pan often to prevent burning.

In your food processor, add the basil, Parmesan, garlic, and toasted pine nuts. Pulse a few times until roughly chopped.

With the motor running, slowly drizzle in the olive oil. This creates that creamy vinaigrette texture we love.

Add salt and pepper to your preference. Blend one final time and give it a taste test.