Best Pesto Vinaigrette Recipes

SLOW ROASTED SALMON FILLETS WITH POTATOES, LEMON VINAIGRETTE AND RED PEPPER PESTO

Steps:

• 1. Preheat oven to 400 degrees. Toss the potatoes with a few tablespoons of oil and season with salt and pepper. Arrange the potato slices in one layer in the bottom of the baking dish. Brush the potatoes with olive oil and season with salt and pepper to taste. Bake in the oven for 12-15 minutes, until lightly golden brown and slightly soft. Remove potatoes and reduce the heat of the oven to 250 degrees. 2. Season the salmon with salt and pepper and place the fillets on top of the potatoes, skin-side up. Roast in the oven to medium doneness, about 12-14 minutes. 3. While the salmon is roasting, whisk together the lemon juice, vinegar, mustard, thyme and pesto in a medium bowl. Slowly whisk in the olive oil until emulsified and season with salt and pepper to taste. 4. Remove the salmon from the oven and immediately drizzle each fillet with some of the vinaigrette and top each fillet with a small dollop of pesto.

FARFALLE PASTA WITH BEET VINAIGRETTE AND PARSLEY PESTO

Steps:

• For the parsley pesto: Bring a medium pot of water to a rolling boil. Add the kosher salt until the water tastes like seawater and stir to blend. Add the parsley and cook for 1 minute, and then remove with a slotted spoon. Immediately plunge leaves into an ice bath and allow to cool, 3 to 5 minutes. Drain the leaves slightly and then put them in the blender with the sugar and olive oil. Blend until smooth. If the mixture is too thick, add some water to facilitate blending. Taste for seasoning. Stir in the scallions and set aside in a bowl large enough to hold the pasta.
• For the beet vinaigrette: Put the beet pieces in a medium saucepan and add 1 cup of water. Bring to a rolling boil over high heat. Allow it to reduce until there is about 1/4 cup liquid. Add the remaining 1 cup of water and reduce again until you have only 1/4 cup left. Season to taste. Remove from the heat and stir in the red wine vinegar and olive oil.
• For the pasta: In a large pot, bring 6 quarts of water to a rolling boil. Add a generous amount of salt; the pasta water should taste like seawater. Add the pasta to the pot and stir so it doesn't stick to the bottom as it cooks. Cook the pasta until al dente (chewy but not hard or raw tasting) 8 to 10 minutes. Drain the pasta in a colander, reserving some pasta cooking liquid in case you need it later.
• To serve: Pour the pasta into the bowl with the parsley pesto. Add the beet vinaigrette and butter and toss to blend. Add the Parmesan and finely sliced beet greens, if using. Serve immediately. Alternatively, you can drizzle the red beet vinaigrette over the pasta for a different color effect.

ORZO WITH GRILLED SHRIMP, SUMMER VEGETABLES, AND PESTO VINAIGRETTE

Steps:

• Cook orzo in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Rinse with cold water; drain well. Transfer to large bowl and toss with 1 tablespoon oil.
• Prepare barbecue (medium-high heat). Whisk 2 tablespoons oil and 2 tablespoons vinegar in small bowl. Brush zucchini and bell pepper with oil mixture, then sprinkle with salt and pepper. Whisk pesto, lime juice, remaining 3 1/2 tablespoons oil, and remaining 2 tablespoons vinegar in small bowl for pesto vinaigrette. Place shrimp in medium bowl. Add 2 tablespoons pesto vinaigrette; toss to coat.
• Grill zucchini and bell pepper until crisptender, about 3 minutes per side for zucchini and 4 minutes per side for bell pepper. Transfer to work surface. Sprinkle shrimp with salt and pepper; grill until charred and cooked through, 2 to 3 minutes per side. Place shrimp in bowl with orzo. Chop zucchini and bell pepper; add to bowl with orzo. Add remaining vinaigrette, tomatoes, sliced basil, and mozzarella; toss to combine. Season to taste with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Cover; chill.
• Garnish with basil sprigs and serve cold or at room temperature.

ROASTED BEETS AND BABY GREENS WITH CORINADER VINAIGRETTE AND CILANTRO PESTO

Steps:

• For vinaigrette:
• Stir coriander in small skillet over medium heat until fragrant, about 4 minutes. Cool. Coarsely grind coriander in mortar with pestle or in spice mill. Transfer to small bowl. Heat 1 tablespoon oil in same skillet over medium heat. Add shallots; sauté until soft, about 3 minutes. Transfer to bowl with coriander. Add vinegar, garlic, salt, and pepper. Gradually whisk in 7 tablespoons oil. (Can be made 1 day ahead. Cover and chill; discard garlic after 1 hour. Let vinaigrette stand at room temperature 1 hour before using.)
• For pesto:
• Puree first 9 ingredients in blender until smooth. (Can be made 1 day ahead. Cover and chill. Reblend before continuing.) Whisk in lime juice.
• For beets:
• Preheat oven to 350°F. Wash and dry beets. Cut off beet greens 1 inch from top of beets; reserve for another use. Rub beets with oil. Place light-colored beets in 1 roasting pan and red beets in another; sprinkle with coarse salt. Cover pans tightly with foil. Roast until beets are just tender, about 55 minutes. Cool slightly. Using towel, rub off peel and stems from beets. Cut beets in half. Place light-colored beets and red beets in 2 separate bowls. Toss beets in each bowl with 2 tablespoons vinaigrette. Let stand 30 minutes. Toss lettuces in bowl with some of vinaigrette to coat lightly; divide among plates and top with beets. Drizzle pesto around salads and serve.

ZUCCHINI-RIBBON SALAD WITH PESTO VINAIGRETTE

Steps:

• In a food processor, combine the arugula, basil, mint, 3 tablespoons walnuts, garlic, lemon zest and juice, 1/2 teaspoon salt and 1/4 teaspoon pepper. Pulse until coarsely chopped. With the machine running, drizzle in the olive oil; process until smooth. Store in the refrigerator for up to 3 days.
• Using a vegetable peeler, cut the zucchini into lengthwise ribbons. Add to a large bowl and toss with the 1/3 cup walnuts and the goat cheese. Add the dressing and toss to combine.

ARUGULA SALAD WITH PESTO VINAIGRETTE

Steps:

• Arrange tomatoes and artichoke hearts over a bed of arugula. Whisk together the vinegar and pesto and drizzle over the salad.

PESTO TORTELLINI SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• 1. Cook tortellini as directed on package and allow to cool.
• 2. In a medium bowl combine all ingredients and toss to combine. Chill for at least 1 hour or overnight.
• 3. FOR THE DRESSING-- In a small bowl combine vinegar, sugar, and garlic. Whisk consistently and slowly add the olive oil until well combined. Add salt and pepper to taste. Chill in an airtight container until ready to use.

GREEN BEANS AND TOMATOES IN A PESTO VINAIGRETTE

Steps:

• Cook beans in salted water until tender, about 15 minutes.
• While beans are cooking, make pesto vinaigrette by combining pesto, vinegar and lemon juice.
• Slowly stream in olive oil, whisking constantly until combined.
• Add salt and pepper to taste.
• When beans are done cooking, drain and rinse with cool water and pat dry.
• In a large bowl, combine green beans, tomatoes and 1/4 cup of pesto vinaigrette, adding additional, if desired.
• Season with salt and pepper to taste.

ORZO WITH GRILLED SHRIMP, SUMMER VEGETABLES, AND PESTO VINAIGRETTE

Steps:

• Cook orzo in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Rinse with cold water, drain well. Transfer to large bowl and toss with 1 tbls oil. Prebare barbecue ( med-high heat). Whisk 2 tbls oil and 2 tbls vinegar in small bowl. Brush zucchini and bell pepper with oil mixture, then sprinkle with salt and pepper. Whisdk pesto, lime juice remaining 3 1/2 tbls oil, and remaining 2 tbls vinegar in small bowl for pesto vinaigrette. Place shrimp in medium bowl. Add 2 tbls pesto vinagrette, toss to coat. Grill zucchini and bell pepper until crisp-tender, about 3 minutes per side for zucchini and 4 minutes per side for bell pepper. Transfer to work surface. Sprinkle shrimp with salt and pepper, grill until charred and cooked through, 2 - 3 minutes per side. Place shrimp in bowl with orzo. Chop zucchini and bell pepper: add to bowl with orzo. Add remaining vinaigrette, tomatoes, sliced basil, and mozzarella; toss to combine. Season to taste with and pepper. can be made 2 hours ahead. Cover, chill. Garnish with basil sprigs.

CAPRESE SALAD WITH SOYBEAN WALNUT PESTO VINAIGRETTE

Steps:

• Soybean Walnut Pesto: Pulse basil, walnuts, cheese, soybean oil, lemon juice and garlic in food processor until blended. Place in small bowl. Cover and refrigerate.
• Caprese Salad: Combine 2 tablespoons Walnut Soybean Pesto, soybean oil and vinegar in small bowl.
• Slice tomatoes and cheese into 1/4-inch thick slices. Layer tomatoes and cheese on serving plate. Drizzle pesto vinaigrette. Sprinkle with fresh basil leaves, salt and pepper.

PESTO VINAIGRETTE

Steps:

• Combine first 6 ingredients in processor and process until finely chopped. With machine running, gradually add oil abd blend well. Transfer to samll bowl. Season with salt and pepper.

RATATOUILLE AND GOAT CHEESE SALAD WITH PESTO VINAIGRETTE

Steps:

• Make vinaigrette:
• In a blender or small food processor blend all vinaigrette ingredients with salt and pepper to taste until smooth. Vinaigrette may be made 1 day ahead and chilled, covered. Bring vinaigrette to room temperature before using on salads.
• Make ratatouille:
• Cut eggplant, zucchini, yellow squash, and bell peppers into 1/4-inch dice. In a large heavy skillet cook eggplant in 1 tablespoon oil over moderate heat, stirring, until tender and transfer to a bowl. In skillet cook zucchini, yellow squash, and onion with salt and pepper to taste in 1 tablespoon oil over moderate heat, stirring, until crisp-tender, 3 to 5 minutes, and transfer to bowl. Cook bell peppers in remaining teaspoon oil in same manner and transfer to bowl. Stir in tomato purée, garlic, herbs, and salt and pepper to taste and cool ratatouille completely.
• Preheat oven to 375°F. and cut a large sheet of parchment paper into eight 5-to-6 inch squares.
• On a work surface put a 3-inch metal pastry ring (at least 1 1/2 high) in middle of 1 parchment square and fill it with 1/3 cup ratatouille, pressing evenly and tightly into bottom. Cut goat cheese into 8 equal pieces and flatten each piece to form a 3-inch disk. Top ratatouille in ring with goat cheese disk, pressing lightly at edges to cover ratatouille completely. Transfer round on parchment square to a large baking sheet and remove ring. Make 7 more rounds in same manner with remaining parchment squares, ratatouille, and goat cheese. Bake rounds in middle of oven 8 to 10 minutes, or until heated through.
• While rounds are baking, in a large bowl toss mesclun with 1/4 cup vinaigrette and divide among 8 plates.
• With a spatula transfer a round to center of each salad. Drizzle each salad with about 1 teaspoon vinaigrette and garnish with tomatoes.

ROASTED PEPPERS AND SPINACH SALAD WITH PESTO VINAIGRETTE

Steps:

• In jar with tight fitting lid, place oil through salt and pepper. Shake well and set aside.
• In large bowl, combine the greens. Toss with some of the dressing.
• Evenly distribute the salad among 2 salad plates.
• Top with peppers, cucumber, shallots.
• Drizzle some more of the vinaigrette and add the cheese.
• Serve.

PESTO VINAIGRETTE

Steps:

• Combine first 7 ingredients in mini-processor and process until finely chopped; with machine running, gradually add oil and blend well.
• Transfer to small bowl; season to taste with salt and pepper.

SALMON VEGETABLE SALAD WITH PESTO VINAIGRETTE

Steps:

• Preheat oven to 400°. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-12 minutes or until tender, adding asparagus during the last 4 minutes of cooking. Drain; rinse with cold water. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper., Meanwhile, place salmon in a greased 15x10x1-in. baking pan; sprinkle with remaining salt and pepper. Bake 14-16 minutes or until fish just begins to flake easily with a fork. Break salmon into chunks; cool slightly., In a large bowl, combine potato mixture, salmon and tomatoes. In a small bowl, whisk vinegar and pesto until blended. In a large serving bowl, combine salad greens, green onions and half of the dressing; toss to coat. Top with potato mixture. Serve immediately with remaining dressing.