Toby Jermain's Note:
This is a good salad dressing or can be used as an ineresting thin pesto sauce.
My Private Note
Units: US | Metric
- 2 cups packed fresh basil leaves or 2 cups fresh parsley leaves
- 1 tablespoon dried basil leaves, lightly crushed
- 1/3 cup chopped toasted walnuts
- 3 cloves garlic, chopped
- 2/3 cup extra virgin olive oil
- 2 tablespoons walnut oil (optional)
- 1/3 cup red wine vinegar
- 3/4 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 1 tablespoon freshly grated parmesan cheese
- 1In bowl of food processor, pulse the dried basil with the fresh basil (preferred) or parley.
- 2Add walnuts, garlic, vinegar, salt, pepper and Parmesan cheese, snd pulse 4-5 times.
- 3Add olive oil and optional walnut oil, and process for about 10 seconds, until mixture is finely chopped but not pureed.
- 4Excellent with a hearty salad, freshly cooked pasta, cold cooked rice, or cold cooked chicken or turkey.
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Nutritional Facts for Pesto Salad Dressing
Serving Size: 1 (398 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1065.9
- Calories from Fat 1029
- Total Fat 114.4 g
- Saturated Fat 15.4 g
- Cholesterol 2.9 mg
- Sodium 1220.6 mg
- Total Carbohydrate 10.1 g
- Dietary Fiber 5.3 g
- Sugars 0.9 g
- Protein 7.5 g