Goal

Turn real basil pesto into a genuinely rich, pourable vinaigrette.

Basil, pine nut, and parmesan pesto, loosened into a genuinely rich, herbaceous vinaigrette.

Makes about 4 servings

Ingredients

• 1 cup fresh basil, packed
• 2 tbsp pine nuts
• 1 garlic clove
• 2 tbsp grated parmesan
• 1/3 cup olive oil
• 2 tbsp lemon juice
• 2 tbsp water
• ¼ tsp salt

Steps

1. Combine the pesto base — Add basil, pine nuts, garlic, and parmesan to a food processor or blender.
2. Blend in the oil — Pulse until finely chopped, then stream in the olive oil with the machine running until mostly smooth.
3. Thin into a vinaigrette — Add lemon juice, water, and salt, then blend again until pourable.

Tip: The lemon juice and water are what separate this from a thick traditional pesto, making it pourable over greens.