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Pesto Vinaigrette

  Pesto sauce 1⁄4 Cup (4 tbs)
  Salt To Taste
  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.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2184 Calories from Fat 2152

% Daily Value*

Total Fat 243 g373.9%

Saturated Fat 35 g175.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 890 mg37.1%

Total Carbohydrates 3 g1.1%

Dietary Fiber 0.53 g2.1%

Sugars 0 g

Protein 0.22 g0.44%

Vitamin A 0.1% Vitamin C 0.7%

Calcium 1.1% Iron 9.9%

*Based on a 2000 Calorie diet

Pesto Vinaigrette Recipe