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Pesto Salad Dressing

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This basil classic is great tossed with green salads, drizzled over a plate of fresh sliced tomatoes, on fresh roasted crusty bread, or over hot fluffy baked potatoes.

  • 1 1/2 cups loosely packed fresh basil leaves
  • 1/2 cup loosely packed flat leaf parsley
  • 1/2 tsp finely chopped fresh oregano
  • 1 clove garlic
  • 1/2 tsp grated lemon zest
  • 2 Tbsp lemon juice
  • 3 Tbsp dry white wine
  • 1/2 cup freshly grated Parmesan or Asiago cheese
  • 2 Tbsp pine nuts
  • 6 Tbsp fruity olive oil
  • salt and freshly ground pepper

Combine all the ingredients except salt and pepper in a food processor or blender, processing the mixture until thoroughly blended. Add salt and pepper to taste. Dressing will be thick. Saves well in refrigerator to enjoy over several meals.

Makes 1 cup

 

 


 


Find more great garden-inspired recipes in Renee's Cookbooks

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Combine all the ingredients except salt and pepper in a food processor or blender, processing the mixture until thoroughly blended. Add salt and pepper to taste. Dressing will be thick. Saves well in refrigerator to enjoy over several meals.

Makes 1 cup

 

 


 


Find more great garden-inspired recipes in Renee's Cookbooks

View Recipe Archive

 

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