Description
The 5-minute pesto vinaigrette dressing you’ll want to keep in your fridge for pasta salads, green salads, grilled chicken marinades, and veggie dipping.
Ingredients
Scale
- 3 tablespoons pesto
- 1/3 cup extra virgin olive oil
- 3 tablespoons champagne vinegar
- 2 tablespoons mayo
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cracked black pepper
- pinch red pepper flakes, optional
Instructions
- In a small blender or food processor combine 3 tablespoons pesto, ⅓ cup olive oil, 3 tablespoons champagne vinegar, 2 tablespoons mayo, ½ teaspoon kosher salt, ¼ teaspoon black pepper and a pinch of red pepper flakes, if using. Blend until smooth and creamy. Taste and adjust seasonings, if needed.
- Use on pasta salad, green salads, as a marinade for chicken, or dip for raw veggies!
Notes
Refer to above blog post for ingredient information, tips, and answers to frequently asked questions.
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Nutrition
- Serving Size: 2 tablespoons (using homemade spinach pesto)
- Calories: 161
- Sugar: 0.1 g
- Sodium: 178.3 mg
- Fat: 18 g
- Carbohydrates: 0.6 g
- Fiber: 0.3 g
- Protein: 0.6 g
- Cholesterol: 2.4 mg