Basil Pesto Vinaigrette Food

BASIL PESTO SALAD DRESSING

Basil Pesto Salad Dressing image

This simple basil salad dressing takes cues from pesto and pairs marvelously with green salads, Italian/Greek flavors and a variety of bold, summery flavors. Recipe yields about 1/2 cup dressing and keeps well for up to 10 days.

Provided by Cookie and Kate

Time 5m

Number Of Ingredients 11

Ingredients

1/2 cup packed fresh basil leaves
1 clove garlic, roughly chopped
3 tablespoons raw pine nuts
1/2 cup extra-virgin olive oil
2 tablespoons lemon juice (about 1 medium lemon, juiced)
1/4 teaspoon salt
Freshly ground pepper, to taste
4 ounces chopped romaine lettuce
4 ounces fresh spring greens
1 DeLallo SaladSavors in Sharp Asiago (shredded Asiago cheese, sun-dried tomatoes and marinated artichoke hearts)
Basil pesto dressing, to taste

Steps:

In the bowl of your food processor (a blender will probably also work), combine the basil, garlic and pine nuts. Pulse until coarsely chopped.
While the machine is running, drizzle in the olive oil, lemon juice and salt. Season to taste with freshly ground black pepper and blend until smooth. For best flavor, use immediately, or cover and store in the refrigerator for up to 3 days.

Nutrition Facts : ServingSize 2 tbsp vinaigrette, Calories 144 calories, Sugar 0.2 g, Sodium 75.3 mg, Fat 16.2 g, SaturatedFat 2.3 g, TransFat 0 g, Carbohydrate 1.1 g, Fiber 0.4 g, Protein 0.5 g, Cholesterol 0 mg

BASIL-BALSAMIC VINAIGRETTE

Basil-Balsamic Vinaigrette image

Your greens will thank you for this bold dressing with garlic, basil and balsamic vinegar.

Provided by Food Network Kitchen

Time 5m

Yield 1 cup

Number Of Ingredients 5

Ingredients

1/4 cup balsamic vinegar
2 tablespoons chopped fresh basil
2 teaspoons minced garlic
Kosher salt and freshly ground black pepper
3/4 cup extra-virgin olive oil

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.

BASIL PESTO

Basil Pesto image

Categories Condiment/Spread Food Processor Garlic Vegetarian Quick & Easy Parmesan Basil Pine Nut Chill Gourmet

Yield Makes about 1 1/4 cups

Number Of Ingredients 5

Ingredients

4 cups packed fresh basil leaves, washed well
1/2 cup pine nuts, toasted until golden, cooled, and chopped fine
1/2 cup freshly grated Parmesan (about 1 1/2 ounces)
2 large garlic cloves, minced
1/4 cup plus 3 tablespoons extra-virgin olive oil

Steps:

Have ready a bowl of ice and cold water. In a saucepan of boiling salted water blanch basil, a handful at a time, 2 seconds, transferring with a slotted spoon to bowl of ice water to stop cooking. Drain basil in a sieve and pat dry.
In a food processor purée basil with remaining ingredients until smooth and season with salt and pepper. Pesto may be made 2 days ahead and chilled, its surface covered with plastic wrap.

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