Walnut Pesto Vinaigrette

Most of us are privy to the wonders of pesto. The bright, savory, fresh “sauce” couldn’t be easier to make and is MEGA TASTY on anything you put it on. In this case we aren’t changing too much. The addition of acid loosens this pesto up and adds a zingy characteristic that we expect in a good vinaigrette. Pesto vinaigrette is versatile; try it out and report back! 🤘🏼 Adam

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Walnut Pesto Vinaigrette

Ingredients

• 2 cups Fresh Basil, leaves only
• ½ cup Walnuts, toasted
• 1 cup Olive Oil
• 3 Garlic Cloves
• 1 cup Parmesan Cheese
• ¼ cup Champagne Vinegar
• Kosher Salt, to taste
• Black Pepper, to taste

Instructions

1. Add walnuts, garlic, black pepper and a pinch of salt to a food processor and blitz. Add in basil, parmesan cheese, and half of the olive oil, then blitz again. With the motor running, stream in the remaining olive oil. Taste and adjust seasoning, if needed.
2. Pour the mixture in a resealable container, add vinegar and shake. If the vinaigrette is too thick, add more vinegar or a dash of water. Serve on salad, over proteins (like steak or chicken) or drizzle on potatoes!

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