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Pesto Vinaigrette in a white ramekin next to a salad on a white plate

Pesto Vinaigrette

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This Small-Batch Pesto Vinaigrette with Parmesan is a zesty, fresh, and flavorful addition to your salad that you can whip up in just 5 minutes!
Course Sauces and Dressings
Cuisine American, Italian
Diet Vegetarian
Keyword 30 Minutes or Less, Easy, Healthy, Pesto Vinaigrette, Quick
Prep Time 5 minutes
Total Time 5 minutes
Servings 2 servings
Author Marley Goldin

Ingredients

  • ¼ cup extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon red wine vinegar
  • 2 tablespoons grated Parmesan
  • ¼ cup arugula tightly packed
  • ¼ cup fresh basil leaves, tightly packed
  • 2 cloves fresh garlic
  • ¼ teaspoon pepper

Instructions

  • Add all your ingredients to a blender and blend on high until smooth.
    ¼ cup extra virgin olive oil, 2 tablespoons lemon juice, 1 tablespoon red wine vinegar, 2 tablespoons grated Parmesan, ¼ cup arugula, ¼ cup fresh basil leaves, tightly packed, 2 cloves fresh garlic, ¼ teaspoon pepper
  • Serve over salad for a zesty finish, or use as a marinade for veggies and fish!

Notes

  • If you're sensitive to raw garlic, try adding just one clove or substituting 1 teaspoon of garlic powder.
  • For even more pesto, check out my best recipes using pesto.