Arugula with Balsamic Pesto Vinaigrette

By Zoe
April 13, 2015
0 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!
Arugula with Balsamic Pesto Vinaigrette

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.

Serves: 4

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
  1. 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.
  2. Slice cherry tomatoes in half and add to a large mixing bowl.
  3. 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.
  4. Plate salad and garnish with pine nuts and shavings of Parmesan cheese.

More Great Recipes:
Vegetable|Salad|Gluten-Free|Make Ahead|Serves a Crowd|Vegetarian|Spring|Summer|Fall|Winter