Pesto Vinaigrette Recipe
This tasty 3-ingredient pesto vinaigrette recipe comes together in minutes and is an amazing dressing to serve with your next salad.
Ingredients
- 1/3 cup pesto
- 3 tablespoons white wine vinegar
- ½ cup olive oil
- coarse salt and fresh cracked pepper to taste
Instructions
- Add the pesto and vinegar together in a medium-sized bowl.
- Slowly whisk in the oil until the dressing becomes emulsified.
- Adjust the seasonings with salt and pepper.
- Store or serve the pesto vinaigrette.
Notes
Make-Ahead: For freshness, you can make this Pesto Vinaigrette up to 3 days ahead. You can serve this immediately, but more flavors will come out with time. In addition, let it sit at room temperature before serving it.
How to Store: Place in an airtight container in the refrigerator for 5 to 7 days. This will not freeze.
Make this recipe in a stand mixer with the whisk attachment for the ultimate emulsified dressing.
Emulsify is just a fancy culinary term to combine two things that generally wouldn’t go together, like oil and vinegar.