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Pesto Vinaigrette

So you made some Pesto which goes really well with the hot ribbons of tagliatelle you made. That kept you interested for a couple of days. But now you’re tired of pasta, and pesto is following close behind to be stored at the back of the fridge and forgotten.

It really doesn’t have to end this way. Really.

A couple of splashes of lemon and white wine vinegar – and you have revived the green sauce to become Pesto dressing, perfect for drizzling over a tomato and mozzarella salad.

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The croutons as pictured were made simply preparing a dish of olive oil, ripped fresh thyme, crushed garlic and salt, heating in the oven for a few minutes before tossing in ripped up pieces of a good loaf of white bread and returning it to the oven to crisp.


Now if that doesn’t get your taste buds going, then maybe make less Pesto next time…enjoy x

Pesto Vinaigrette

  • Servings: 5
  • Print


1 cup packed fresh basil leaves

1 large clove garlic, roughly chopped

3 tablespoons pan roasted pine nuts

½ cup extra-virgin olive oil

1/2 white wine vinegar

2 tablespoons lemon juice (about 1 medium lemon, juiced)

¼ teaspoon salt

Freshly ground pepper, to taste


Pan fry (dry) the pine nuts for 2 minutes until toasted slightly. Allow it to cool. Combine the basil, garlic and pine nuts in the bowl of your food processor (or hand blender). Pulse until coarsely chopped. While the machine is running, drizzle in the olive oil, lemon juice and salt. Season to taste with freshly ground black pepper and blend until smooth.

For best flavor, use immediately, or cover and store in the refrigerator for up to 3 days.

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