Prep time: 20 minutes • Cook time: 0 minutes
Yields: 6 cups
- 2 cups brown rice vinegar
- 1/4 cups minced shallots
- 2 1/2 tablespoons minced 4 cups coarsely chopped basil leaves
- 2 cups pine nuts
- 2 cups grated Parmesan cheese
- 1 tablespoons salt
- 1/2 tablespoons ground black pepper
- 2 cups extra-virgin olive oil
- 1 cup organic canola oil
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.
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.