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Pesto Vinaigrette

Scott Phillips

Yield: Yields about 1 cup.



  • 1-1/2 cups lightly packed fresh basil leaves
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup fresh, finely grated Parmigiano Reggiano
  • 3 Tbs. red- or white-wine vinegar
  • 2 Tbs. fresh lemon juice
  • 2 tsp. finely chopped garlic
  • 1/2 tsp. finely grated lemon zest
  • 3/4 tsp. kosher salt
  • Freshly ground black pepper

Nutritional Information

  • Nutritional Sample Size based on ten servings
  • Calories (kcal) : 130
  • Fat Calories (kcal): 120
  • Fat (g): 13
  • Saturated Fat (g): 2
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 9
  • Cholesterol (mg): 5
  • Sodium (mg): 270
  • Carbohydrates (g): 1
  • Fiber (g): 0
  • Protein (g): 3


  • Put the basil, olive oil, Parmigiano, vinegar, lemon juice, garlic, and lemon zest in a blender. Blend until smooth. Season with salt and pepper to taste.

Try this vinaigrette with rotini pasta, asparagus, green beans, cherry tomatoes, and toasted pine nuts.


Whole or chopped toasted pine nuts make a lovely garnish for a salad made with this vinaigrette.


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Reviews (3 reviews)

  • beckyfuchs | 06/13/2010

    I love this recipe and panicked when I lost the magazine in a move. I am happy to find it on-line. It is a great go-to salad for any summer gathering.

  • SummerDawn | 06/28/2008

    I love this recipe, I always make the vinaigrette with the recipe from the magazine, the pasta salad in the picture, and it is my all time favorite pasta salad in the world!

  • jng000 | 06/22/2008

    An excellent vinaigrette for pasta salad. The combination shown with campanelle pasta, tomatoes, and green beans is quite tasty; the vinaigrette is very versatile for other combinations as well.

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