Basil Balsamic Vinegar And Pine Nut Dressing Food

BASIL-BALSAMIC VINAIGRETTE

Steps:

• Whisk together the vinegar, basil, garlic and a generous pinch of salt in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in a couple turns of freshly ground black pepper.

BASHED-UP PINE NUT, BASIL AND BALSAMIC DRESSING

Steps:

• Mix everything together in a bowl and season to taste.

BASIL, BALSAMIC VINEGAR AND PINE NUT DRESSING

Steps:

• Place all the ingredients in a blender and whizz to paste, adding enough oil to make a dressing consistency.
• Your dressing is ready!

WATERMELON, ARUGULA, AND PINE NUT SALAD

Steps:

• Whisk together lemon juice, vinegar, and salt in a large bowl, then add oil in a slow stream, whisking until emulsified.
• Add watermelon, arugula, and pine nuts and toss to coat, then sprinkle with cheese, pepper, and fleur de sel (if using).

PINE NUT VINAIGRETTE

Steps:

• Preheat oven to 350°F. Place pine nuts on small cookie sheet. Toast until golden brown, stirring occasionally, about 12 minutes. Cool completely.
• Combine oil, vinegar, lemon juice, shallot and orange peel in bowl. Season with salt and pepper. Stir in pine nuts. Transfer to cruet and seal. (Can be prepared up to 4 days ahead; refrigerate.) Serve at room temperature.

TOMATO, BASIL, PINE NUT SALAD DRESSING

Steps:

• In a bowl, mix the olive oil, balsamic vinegar, sun-dried tomatoes, basil, pine nuts, water, and sugar.

TOSSED SALAD WITH PINE NUT DRESSING

Steps:

• In a small salad bowl, toss the first six ingredients. Place the pine nuts in a blender; cover and process until finely ground. Add the water, vinegar, lemon juice, parsley, garlic, basil and salt; cover and process until blended. While processing, gradually add oil in a steady stream. , Transfer dressing to a small pitcher or bowl. Serve with salad. Refrigerate remaining dressing for up to 3 days.

TOMATO, BASIL, PINE NUT DRESSING

Steps:

• In a bowl, mix the olive oil, balsamic vinegar, sun-dried tomatoes, basil, pine nuts, water, and sugar. Cover, and refrigerate 8 hours, or overnight.

SPINACH AND BASIL SALAD WITH PINE NUT DRESSING

Steps:

• Dressing:.
• Puree 1/2 cup pine nuts in processor; add egg, shallot and lemon juice and puree.
• Gradually add oil and vinegar alternately through feed tube and blend until smooth; season to taste with salt and pepper.
• (Can be prepared 1 day ahead. Cover and refrigerate.).
• Salad:.
• Toss spinach and basil in large bowl .
• Thin dressing with water if desired and spoon enough dressing over greens to season to taste and toss.
• Divide greens among plates, top with cheese and remaining pine nuts and serve.

SPINACH BASIL SALAD WITH PINE NUT DRESSING

Steps:

• Dressing-Put pine nut in a food processor add whole egg,shallots, and lemon juice,Puree.
• Slowly add oil in a stream alternate with vinegar till all is incorporated.
• Season with salt and pepper to taste.
• Salad-- On 8 plates arrange 2 1/2 ounces of spinach leaves and 12 basil leaves.
• Divide dressing over the salads.
• Top with 1 tablespoon of cheese and 1 tablespoon of pine nuts.