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.
- Prep Time: 10 mins
- Cook Time: 0 mins
- Total Time: 10 mins
- Yield: 20 fl oz 1x
- 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.
Find it online: https://katesplate.com/blog/pesto-vinaigrette/