Pregnancy Friendly Basil Pesto Vinaigrette
Total time10 min
Prep time10 min
Cook time0 min
4.9(22)
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Learn more →Ingredients
8 servings
- 1 cup fresh basil leaves, packed
- ¼ cup pine nuts
- ¼ cup finely grated parmesan cheese
- 3 tbsp garlic-infused olive oil
- 3 tbsp extra-virgin olive oil
- 3 tbsp white wine vinegar
Chef's tipUse the same amount of unseasoned rice vinegar. It is slightly milder, so taste and add a little more if needed. - 2 tbsp fresh lemon juice
- 1 tsp dijon mustard
- ½ tsp kosher salt
- ¼ tsp black pepper, freshly ground
- 1–2 tbsp water, to thin (optional)
Instructions
- 1
Add the basil, pine nuts, Parmesan, garlic-infused olive oil, extra-virgin olive oil, white wine vinegar, lemon juice, Dijon mustard, salt, and pepper to a blender or food processor.
- 2
Blend on high until smooth and uniformly green, about 30–45 seconds, scraping down the sides once halfway through.
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