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.