Pesto Vinaigrette
- Ready In:
- 5mins
- Ingredients:
- 8
- Yields:
-
2 cups
ingredients
- 1 cup coarsely chopped fresh parsley leaves
- 1 cup packed fresh basil leaf
- 3 tablespoons fresh lemon juice
- 3 tablespoons pine nuts, roasted (optional)
- 3 garlic cloves, chopped
- 2 teaspoons Dijon mustard
- 2 teaspoons grated lemons, rind of
- 3⁄4 cup olive oil
directions
- Combine first 7 ingredients in mini-processor and process until finely chopped; with machine running, gradually add oil and blend well.
- Transfer to small bowl; season to taste with salt and pepper.
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RECIPE SUBMITTED BY
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.