Pesto Vinaigrette

1. 1

   Toast the walnuts: In a small skillet over medium-high heat, toast walnuts -- shaking skillet occasionally to prevent them from burning -- about 3 minutes.

2. 2

   Make the pesto: In a food processor fitted with a metal blade, place basil, garlic, and vinegar and pulse until well combined -- about 30 seconds.

3. 3

   Add toasted walnuts and, with processor running, add olive oil in a thin stream until basil mixture thickens and emulsifies.

4. 4

   Add the cheese, salt, and pepper and process for 30 more seconds.

5. 5

   Serve with Fire-Roasted Red-Pepper Salad.

6. 6

   Refrigerate, covered, for up to 2 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.