FFYWB RECIPE | Basil Vinaigrette

FATS MATTER
Did you know?
* Nuts, seeds, avocados, olives along with oily fish support short and long-term health
* From a healthy heart to bright skin and a powerful brain, plant fats add much more than just a single benefit to your plate.
* Use plant-based fats strategically to add flavor and texture to your meals while also providing some more satiety!

Pesto Vinaigrette

Ingredients

  • 2 cloves garlic
  • ½ lemon, juiced
  • 8 oz fresh basil leaves
  • 4 oz baby spinach leaves
  • ⅓ cup extra virgin olive oil
  • ¼ cup red wine vinegar
  • Salt and Pepper to taste

Instructions 

  • Combine the garlic, half of the oil, and lemon juice in the bowl of a food processor. Pulse until the garlic is broken up into small pieces.
  • Add the basil and spinach and then pulse until the basil and spinach are broken up into small pieces as well.
  • Slowly add the olive oil and red wine with the food processor on low. Continue to process until the pesto dressing is smooth and lump-free. Season with salt and pepper to taste.
  • Set aside (at room temperature) until ready to use or store in an airtight container in the fridge for up to a week. Let pesto dressing warm to room temperature for 15 minutes before using. The dressing may solidify in the fridge.