Arugula With Balsamic Pesto Vinaigrette Recipe

Name: Arugula With Balsamic Pesto Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Balsamic Pesto Vinaigrette; 3 cups Basil (stems removed); 6 tablespoons Extra Virgin Olive Oil; 3 tablespoons Balsmaic Vinegar; .25 cups Parmesan Cheese; 1 pinch Salt; 1 pinch Black Pepper; Salad; 5 ounces Baby Arugula; 1.5 cups Cherry Tomatoes; .25 cups Pine nuts; .25 cups Shaved Parmesan Cheese

Servings: persons

Balsamic Pesto Vinaigrette
3 cups Basil (stems removed)
6 tablespoons Extra Virgin Olive Oil
3 tablespoons Balsmaic Vinegar
.25 cups Parmesan Cheese
1 pinch Salt
1 pinch Black Pepper
Salad
5 ounces Baby Arugula
1.5 cups Cherry Tomatoes
.25 cups Pine nuts
.25 cups Shaved Parmesan Cheese

1
Combine basil, 1/4 cup Parmesan, olive oil, balsamic vinegar, salt and pepper in a food processor or blender. Blend until well combined with a consistent texture. It doesn't need to be smooth, but you shouldn't have any large chunks.
2
Slice cherry tomatoes in half and add to a large mixing bowl.
3
Add half of the baby arugula and toss with the vinaigrette until well coated. Add the rest of the baby arugula. It's easier to get a consistent coating by working in halves. Extra vinaigrette will store nicely in the fridge for over a week.
4
Plate salad and garnish with pine nuts and shavings of Parmesan cheese.

419

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Balsamic Pesto Vinaigrette, 3 cups Basil (stems removed), 6 tablespoons Extra Virgin Olive Oil, 3 tablespoons Balsmaic Vinegar, and more.

Yes, Arugula With Balsamic Pesto Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Arugula With Balsamic Pesto Vinaigrette

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