Easy Pesto Vinaigrette
Late summer is pesto-season as it is easy to find huge bunches of fresh basil at the market. I always make a couple of large jars of it to toss with pasta, use on pizza and to top poached fish and grilled chicken. One of my new favorite ways to use pesto is to make an easy 'vinaigrette' for summer fresh salads and roasted veggies.
For the pesto
One or two bunches of fresh basil with large stems removed
2 cloves of garlic
1/2 cup toasted pine nuts (or substitute blanched almonds if pine nuts are too expensive -- as they are here!)
1/2 cup grated nice quality aged Parmesan
Plenty of olive oil
Salt & pepper to taste - and a squeeze of lemon will help keep the basil bright green
All of the above gets pulsed in a food processor and then the olive oil is added in drizzles until the pesto is the consistency you like.
For the vinaigrette
In a small bowl whisk together:
1 tbs. of pesto
2 tbs. Chardonnay vinegar
6 tbs. olive oil (more or less depending on the consistency of your pesto -- if it is thick you will need all 6 tbs. of oil.)
Toss with greens, sliced tomatoes, chopped eggs and the dressing is especially delicious mixed with chickpeas and served on a bed of arugula.
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