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Author Notes: It doesn't get much greener than a green salad with a dressing made out of greens. This is a light salad that packs a lot of flavor. It's a commonly made salad in my recipe arsenal.
If you're making this ahead of time, the vinaigrette can easily be made ahead of time and stored in the fridge for over a week. —Zoe
Balsamic Pesto Vinaigrette
- 3 cups Basil (stems removed)
- 6 tablespoons Extra Virgin Olive Oil
- 3 tablespoons Balsmaic Vinegar
- .25 cups Parmesan Cheese
- 1 pinch Salt
- 1 pinch Black Pepper
- 5 ounces Baby Arugula
- 1.5 cups Cherry Tomatoes
- .25 cups Pine nuts
- .25 cups Shaved Parmesan Cheese
- Combine basil, 1/4 cup Parmesan, olive oil, balsamic vinegar, salt and pepper in a food processor or blender. Blend until well combined with a consistent texture. It doesn't need to be smooth, but you shouldn't have any large chunks.
- Slice cherry tomatoes in half and add to a large mixing bowl.
- Add half of the baby arugula and toss with the vinaigrette until well coated. Add the rest of the baby arugula. It's easier to get a consistent coating by working in halves. Extra vinaigrette will store nicely in the fridge for over a week.
- Plate salad and garnish with pine nuts and shavings of Parmesan cheese.
- This recipe was entered in the contest for Your Best Recipe with Green Stuff