Kate's Plate

Pesto Vinaigrette

Fresh Friday’s are back! It’s where we give you recipes to try at home. This recipe really shines, after all, dressings are our ‘special sauce.’ You’ll find it in our Italian Bistro Ready-To-Eat. It would be delish on any summer salad…enjoy!

 

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Pesto Vinaigrette

Attention pesto lovers:  Make good use of that summer basil with this bright, herby vinaigrette.

Do you or your friend have a garden that grew basil like crazy and now you don’t know what to do with it? This Pesto Vinaigrette is a fun summer recipe that will help you use up that basil and give you a delightful dressing for salads and marinades.

  • Author:
  • Prep Time: 10 mins
  • Cook Time: 0 mins
  • Total Time: 10 mins
  • Yield: 20 fl oz
  • Category: Dressing
  • Method: Blender

Ingredients

3 tablespoons Hemp seeds

3 tablespoons Lemon juice

2 Whole garlic cloves, peeled

3/4 cup, extra virgin olive oil 

3/4 cup Canola oil, avocado oil, or you can use all olive oil

3/4 tablespoons Kosher salt, more per taste

1/4 cup Champagne vinegar

3-4 oz fresh basil, pluck the leaves from the stems, discard stems

Water as needed to thin dressing out for desired consistency

Instructions

In a blender, add hemp seeds, lemon juice, garlic, olive oil, canola/avocado oil, and champagne vinegar. Blend together until smooth. Check the consistency and thin out with water as you see fit. I like my vinaigrette to be pretty thin, so it spreads easy and isn’t overpowering. You do you though! 

Once smooth add basil in slowly, making sure to pulse the blender every time you add the basil in. You can leave it sort of ‘leafy’ or you can fully blend into a bright green liquid. I prefer somewhere in the middle. 

Taste. Add more salt or lemon juice or garlic as needed.

For the best flavor use immediately or store in the fridge in an airtight container for up to 7 days.

Notes

You can use all olive oil, but note that the dressing will harden in your fridge. Just set it out on your counter for about 10 minutes before use. Or if you don’t like the taste of all olive oil dressings, use more of a neutral oil like avocado oil.

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