|My pesto vinaigrette store in a Mason jar...like Pizza Outback!
|fresh basil from the garden
1/2 cup sliced almonds
2 oz parmigiano-reggiano cheese, cut into 2 pieces
2 garlic cloves
pinch red pepper flakes
5 cups basil leaves (packed)
1/2 cup extra virgin olive oil
2 tbsp apple cider vinegar
2 tbsp water (if needed)
freshly cracked black pepper
Toast almonds in a skillet until just beginning to brown. Remove from heat and allow to cool.
Add cheese to a food processor fitted with the chopping/mixing blade. Process until the cheese is grated. Add cooled almonds, garlic, and red pepper flakes and process until all ingredients are finely grated. Add half of basil leaves, and 1/4 cup olive oil and process until smooth but with a bit of texture. Add remaining basil, remaining olive oil, 1/4 tsp salt and 1/4 tsp pepper, and vinegar. Process until well mixed. Add water if necessary to reach desired pouring consistency. Taste and adjust seasonings if desired.
The vinaigrette will keep for 1 week in the refrigerator. Let come to room temperature before using.
I like this with a green salad made with crisp lettuce, tomatoes, green onions, croutons and toasted sliced almonds. Toss with the vinaigrette and top with some grated Parmigiano-Reggiano.
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Other pesto recipes you may enjoy:
The Lemon Bowl: Lemony Pistachio Basil Pesto
Dishin & Dishes: Kale Pesto and Mushroom Stuffed Porterhouse Chops
Creative Culinary: Pesto Potato Salad with Parmesan Walnuts
Weelicious: Kale Pesto
Napa Farmhouse 1885: Garden Salad With Basil-Pesto Vinaigrette
Red or Green: Corn On The Cob With Basil-Jalapeno Vinaigrette
Homemade Delish: Spinach and Kale Pesto
Domesticate Me: Ratatouille Quinoa Bake with Pesto and Buffalo Mozzarella
The Mom 100: Crusted Loin Lamb Chops with Mint Basil Pesto
Taste with the Eyes: Fresh, Fabulous, and Frugal - Carrot Top Pesto
Elephants and the Coconut Trees: Chicken Breasts with Coconut and Cilantro Pesto
Healthy Eats: Green Is the New Black: 5 Must-Try Pestos
FN Dish: 6 Non-Pasta Ways to Go Big with Pesto
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