Pestovinaigrette Recipes

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PESTO VINAIGRETTE

Categories     Condiment/Spread     Mustard     No-Cook     Low Carb     Vegetarian     Quick & Easy     Salad Dressing     Lemon     Basil     Summer     Raw     Bon Appétit

Yield Makes about 1 cup

Number Of Ingredients 7



Pesto Vinaigrette image

Steps:

  • Combine first 6 ingredients in processor and process until finely chopped. With machine running, gradually add oil abd blend well. Transfer to samll bowl. Season with salt and pepper.

1 cup coarsely chopped fresh parsley leaves
1 cup (packed) fresh basil leaves
3 tablespoons fresh lemon juice
3 garlic cloves, chopped
2 teaspoons Dijon mustard
2 teaspoons grated lemon peel
3/4 cup olive oil

ARUGULA SALAD WITH PESTO VINAIGRETTE

Provided by Ellie Krieger

Categories     appetizer

Time 7m

Yield 4 servings

Number Of Ingredients 5



Arugula Salad with Pesto Vinaigrette image

Steps:

  • Arrange tomatoes and artichoke hearts over a bed of arugula. Whisk together the vinegar and pesto and drizzle over the salad.

Nutrition Facts : Calories 70 calorie, Fat 4 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 190 milligrams, Carbohydrate 6 grams, Fiber 1 grams, Protein 4 grams, Sugar 2 grams

1 cup chopped tomatoes
1 cup canned artichoke hearts, quartered
5 cups baby arugula
2 tablespoons red wine vinegar
2 tablespoons store bought pesto sauce

PESTO

Get Ina Garten's easy Pesto recipe, featuring walnuts, pine nuts and basil, from Barefoot Contessa on Food Network. It's perfect with pasta or in sandwiches.

Provided by Ina Garten

Time 15m

Yield 4 cups

Number Of Ingredients 8



Pesto image

Steps:

  • Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

1/4 cup walnuts
1/4 cup pignolis (pine nuts)
3 tablespoons chopped garlic (9 cloves)
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups good olive oil
1 cup freshly grated Parmesan

THE BEST VINAIGRETTE IN THE WORLD EVER, EVER

Make and share this The Best Vinaigrette in the World Ever, Ever recipe from Food.com.

Provided by English_Rose

Categories     Salad Dressings

Time 40m

Yield 2/3 cup

Number Of Ingredients 8



The Best Vinaigrette in the World Ever, Ever image

Steps:

  • Combine all the ingredients in a jam jar, make sure the lid is on tightly, and shake the living daylights out of it.
  • Leave it to sit for at least half an hour before serving to allow the garlic to infuse.

Nutrition Facts : Calories 1293.4, Fat 141.8, SaturatedFat 19.6, Sodium 1748.5, Carbohydrate 10.6, Fiber 0.3, Sugar 8.6, Protein 0.4

1 garlic clove, crushed
1 teaspoon French mustard
1 teaspoon coarse grain mustard
1 teaspoon honey
7 tablespoons olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon sea salt
1/4 teaspoon fresh ground pepper

PESTO VINAIGRETTE

A wonderful salad dressing or topping for a simply-prepared fish. Tastes like a lot of work, but isn't.

Provided by evelynathens

Categories     Salad Dressings

Time 5m

Yield 2 cups

Number Of Ingredients 8



Pesto Vinaigrette image

Steps:

  • Combine first 7 ingredients in mini-processor and process until finely chopped; with machine running, gradually add oil and blend well.
  • Transfer to small bowl; season to taste with salt and pepper.

Nutrition Facts : Calories 748.1, Fat 81.5, SaturatedFat 11.2, Sodium 76.2, Carbohydrate 6.6, Fiber 2.2, Sugar 1, Protein 2

1 cup coarsely chopped fresh parsley leaves
1 cup packed fresh basil leaf
3 tablespoons fresh lemon juice
3 tablespoons pine nuts, roasted (optional)
3 garlic cloves, chopped
2 teaspoons Dijon mustard
2 teaspoons grated lemons, rind of
3/4 cup olive oil

OREGANO LEMON VINAIGRETTE

This vinaigrette, almost a pesto, is also good for drizzling over grilled vegetables.

Provided by Martha Stewart

Yield Makes 1 cup

Number Of Ingredients 6



Oregano Lemon Vinaigrette image

Steps:

  • Combine all ingredients in a blender and mix until smooth. Refrigerate, tightly covered, for up to 1 week.

1/4 cup fresh lemon juice
2 small bunches fresh oregano (about 1/2 cup leaves)
3/4 cup extra-virgin olive oil
2 whole cloves garlic
2 tablespoons capers, drained and rinsed
Freshly ground pepper to taste

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