Pesto Vinaigrette

(from RobotTwo’s recipe box)

Serves 12 people

Categories: Sonoma Sauces Phase 1


  • 1 cup packed fresh basil leaves
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons pine nuts or walnuts, toasted
  • 2 cloves garlic, minced (1 teaspoon minced)
  • 1/4 cup white wine vinegar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper


  1. In a food processor combine basil leaves, 1/4 cup of the oil, the nuts, and garlic. Cover and pulse to a coarse puree. Transfer mixture to a small bowl. Whisk in remaining 1/4 cup oil, the vinegar, kosher salt, and pepper.

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