If you’ve ever had pesto, you have had fresh, delicious goodness. We are big fans in this house, and I either have a homemade or store-bought bulk supply on hand at all times. With such an always-ample supply, I’ve thought about ways to make pesto more versatile, beyond a pasta sauce or sandwich spread. This vinaigrette is my favorite off-the-beaten-path way to use it so far.
A salad like this would be a perfect first course to precede my Italian Onion Soup!
1/2 cup prepared Pesto
2 Tbsp. Lemon Juice
1 clove Garlic, peeled
1/3 cup Extra Virgin Olive Oil
Ground black pepper, to taste
Add pesto, lemon juice, garlic, and pepper to a blender. Top with blender lid and blend until completely smooth. With blender running, slowly drizzle in olive oil and continue blending for about 10 seconds more after all oil is added. Once the ingredients are homogeneous, transfer dressing to a bottle and refrigerate.
Take dressing out of the fridge about 20 minutes before serving to allow to temper, as cold olive oil will become somewhat solid. Shake well before using.
Try it alongside my Italian Onion Soup!
I really love this on some greens with fresh mozzarella, cherry or grape tomatoes, and croutons. For a more gourmet look, try a couple slices of toasted baguette. A drizzle of a balsamic glaze or reduction will take the salad to another level. If you’re a pesto lover, you’ll go crazy!Add to Favourites