Basil Pesto Vinaigrette
by: claire cary
This basil pesto vinaigrette is the perfect salad dressing to have on hand to encourage you to eat more vegetables. It only takes about 5 minutes to prep and is delicious on kale, arugula or even a pasta salad!
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8
Ingredients
- 2 cups fresh basil
- ⅓ cup cashew parmesan click for recipe
- ½ cup olive oil
- 2 tablespons lemon juice
- 1 teaspoon lemon zest
- 1 clove garlic
- ¼ cup water
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Add all ingredients to a blender or food processor.
- Process until smooth. Taste and adjust flavors as desired. You may want more salt, lemon juice or water to thin.
- Transfer to a container and store in the fridge.
Notes
The cashew parmesan can be subbed for regular parmesan if you are not dairy free.
Serving: 2tbsp / Calories: 129kcal / Carbohydrates: 1g / Protein: 1g / Fat: 14g / Saturated Fat: 2g / Fiber: 1g / Sugar: 1g
