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
Ingredients
- Balsamic Pesto Vinaigrette
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3 cups
Basil (stems removed)
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6 tablespoons
Extra Virgin Olive Oil
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3 tablespoons
Balsmaic Vinegar
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.25 cups
Parmesan Cheese
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1 pinch
Salt
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1 pinch
Black Pepper
- Salad
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5 ounces
Baby Arugula
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1.5 cups
Cherry Tomatoes
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.25 cups
Pine nuts
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.25 cups
Shaved Parmesan Cheese
Directions
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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.
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Slice cherry tomatoes in half and add to a large mixing bowl.
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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.
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Plate salad and garnish with pine nuts and shavings of Parmesan cheese.
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