Pesto Vinaigrette

• 1-1/2 cups lightly packed fresh basil leaves
• 1/2 cup extra-virgin olive oil
• 1/2 cup fresh, finely grated Parmigiano Reggiano
• 3 Tbs. red- or white-wine vinegar
• 2 Tbs. fresh lemon juice
• 2 tsp. finely chopped garlic
• 1/2 tsp. finely grated lemon zest
• 3/4 tsp. kosher salt
• Freshly ground black pepper

Tip:

Whole or chopped toasted pine nuts make a lovely garnish for a salad made with this vinaigrette.

Put the basil, olive oil, Parmigiano, vinegar, lemon juice, garlic, and lemon zest in a blender. Blend until smooth. Season with salt and pepper to taste.