Ingredients

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 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

Preparation

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.

Tip

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

(3 ratings) Read Reviews

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Ingredient Spotlight

IN THIS RECIPE
Red Wine Vinegar
IN THIS RECIPE
Parmigiano Reggiano
IN THIS RECIPE
Basil
FEATURED
Shishito Peppers

Reviews

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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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