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Pesto Vinaigrette 6 cups 2 cups brown rice vinegar (or unseasoned rice vinegar) ¼ cup minced shallots 2 ½ Tbsp minced Earthbound Farm Organic Garlic 4 cups coarsely chopped basil leaves (packed) 2 cups pine nuts 2 cups grated Parmesan cheese 1 Tbsp salt ½ Tbsp ground black pepper 2 cups extra-virgin olive oil 1 cup organic canola oil (or other neutral-tasting oil)
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Pesto Vinaigrette

This bold, tangy dressing elevates any combo of salad greens & toppings to delicious heights. We especially like it on crisp romaine and tender heirloom lettuces. It’s consistently the most popular dressing on the all-organic salad bar at our Farm Stand in Carmel Valley, CA.

Pesto Vinaigrette's vibrant flavor also makes it a great dip for veggies, a flavorful spread for sandwiches (especially on a hearty bread), and a wonderful marinade for grilling vegetables.

As is, the recipe makes about 6 cups — if you’re like us, you’ll find lots of ways to use it and go through it quickly! You can easily cut the recipe in half if you’re looking for a smaller amount.

Prep time: 20 min | Total time: 20 min | 6 cups

Ingredients

2 cups

brown rice vinegar (or unseasoned rice vinegar)

¼ cup

minced shallots

2 ½ Tbsp

minced Earthbound Farm Organic Garlic

4 cups

coarsely chopped basil leaves (packed)

2 cups

pine nuts

2 cups

grated Parmesan cheese

1 Tbsp

salt

½ Tbsp

ground black pepper

2 cups

extra-virgin olive oil

1 cup

organic canola oil (or other neutral-tasting oil)

Directions

Combine all the ingredients, except the oils, in food processor or blender and blend very well.

With the machine running, slowly add the oils in a thin, steady stream and continue processing until smooth.

Taste to check the seasonings and adjust with salt or pepper as needed. Leftover dressing will keep in the refrigerator, covered tightly, for about 1 week.

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