RECIPE | Basil Pesto Vinaigrette.

Guys, srsly, after the week I had last week, I had the most refreshing weekend known to man. It rained on Saturday, and there’s almost nothing better than rain on a Saturday. You never feel guilty about staying in and cleaning/cooking on a rainy day. So, that’s what I did. I cooked like a mad woman (very well, I may add, recipes to come), and cleaned the apartment from top to bottom. Given that it was so successful, in between errands on Sunday, we did the same thing. It was a much needed weekend of “adulting”, and I’m feeling rejuvenated for a busy week ahead because of it. Without further adieu, here is snippet of my weekend’s recipes, this Basil Pesto Vinaigrette. YUM.

Basil Pesto Vinaigrette

Yield: 1 cup


  • 1 good-size handful fresh basil, washed and dried
  • 1/4 cup freshly grated parmesan cheese
  • 1/4 cup nuts (I used a combo of cashews & macadamia nuts, but anything will work)
  • 2 Tbsp red wine vinegar
  • 1/2 lemon juiced
  • 1/4 cup good quality extra virgin olive oil
  • 1 tsp Dijon mustard
  • Splash of water
  • 1 pinch coarse salt & freshly grated black pepper


In a container big enough for an immersion blender, or in a blender itself, add in basil, parm, nuts, vinegar, lemon, Dijon, and EVOO. Emulsify until smooth. Taste, and season with salt and pepper. Emulsify again. 

Use to dress any of your favourite salad ingredients. 

There you go, this vinaigrette recipe will start your week off right, with a punch of flavour in minimal time. 


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