Pesto Vinaigrette

By Peter Berley, from Fine Cooking

Yields about 1 cup

1 ½ cups lightly packed fresh basil leaves               

½ cup extra virgin olive oil

½ cup fresh, finely grated Parmigiano Reggiano     

3 TBSP red or white wine vinegar

2 TBSP fresh lemon juice                                         

2 tsp finely chopped garlic

½ tsp. finely grated lemon zest                                 

¾ tsp kosher salt

Freshly ground black pepper

Put the basil, olive oil, Parmigiano, vinegar, lemon juice, garlic, and lemon zest in a blender.  Blend until smooth.  Season with salt and pepper to taste.

Serving suggestions:  Try this vinaigrette with rotini pasta, asparagus, green beans, cherry tomatoes, and toasted pine nuts.