Pesto Vinaigrette

By JenHall

haven't tried this yet

Ingredients

• 1/2 cup Jayes Basil Pesto (see Recipe Center) or purchased basil pesto
• 3 tablespoons white wine vinegar
• 1 tablespoon fresh lemon juice
• 1/4 cup extra virgin olive oil
• Salt
• Ground white pepper

Preparation

Step 1

In a bowl combine pesto, vinegar, and lemon juice. Slowly add olive oil in a thin stream, whisking until combined. Add salt and pepper to taste. Refrigerate until ready to use or up to 3 days. Makes about 3/4 cup.



Nutrition Facts (Pesto Vinaigrette) Calories 115,
Protein (gm) 1,
Carbohydrate (gm) 2,
Fat, total (gm) 11,
Cholesterol (mg) 1,
Saturated fat (gm) 1,
Monosaturated fat (gm) 3,
Polyunsaturated fat (gm) 1,
Vitamin C (mg) 1,
Sodium (mg) 102,
Percent Daily Values are based on a 2,000 calorie diet