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Basil Pesto Vinaigrette

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A bright, garlicky basil pesto vinaigrette that combines classic pesto flavors with tangy vinegar for the perfect pourable salad dressing.

Ingredients

Scale
  • 2 cups fresh basil leaves, packed
  • 2 cloves garlic
  • 1/4 cup pine nuts, toasted
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup red wine vinegar
  • 2/3 cup extra virgin olive oil
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1 teaspoon honey (optional)
  • 1–2 tablespoons water, as needed to thin

Instructions

  1. Add the basil leaves, garlic, pine nuts, and Parmesan cheese to a food processor or blender.
  2. Pulse several times until the mixture is finely chopped.
  3. Add the red wine vinegar, salt, black pepper, and honey (if using).
  4. With the processor running, slowly stream in the olive oil until the vinaigrette is smooth and emulsified.
  5. Taste and adjust seasoning, adding water a tablespoon at a time if you’d like a thinner consistency.
  6. Transfer to a jar or airtight container and refrigerate until ready to use.
  7. Shake or whisk well before serving, as the dressing may separate slightly when chilled.

Notes

Store this basil pesto vinaigrette in an airtight jar in the refrigerator for up to 5 days. The olive oil may solidify slightly when cold, so let it sit at room temperature for 10 minutes and shake well before serving. For a nut-free version, swap the pine nuts for sunflower seeds or omit them entirely.

Find it online: https://www.receipster.com/basil-pesto-vinaigrette/