1 Feb 2011
|Pesto sauce||1⁄4 Cup (4 tbs)|
|Olive oil||1 Cup (16 tbs)|
|Black pepper||To Taste, freshly ground|
|Rice wine vinegar||1⁄2 Cup (8 tbs)|
|Freshly ground black pepper||To Taste|
Mix all ingredients together with a wire whip or food blender.
Use on any green salad.
This would also be good on many cooked vegetables that are to be served cold, such as carrots or zucchini.
Pesto Vinaigrette Recipe