Easy Homemade Pesto Vinaigrette

Easy Homemade Pesto Vinaigrette

An easy vinaigrette made in the blender – perfect to make ahead at the beginning of the week and have for the week. Put it on salads, quinoa bowls, pasta, roasted vegetables, and pretty much everything else.

One of the most essential things I have learned since going vegan is that flavor is everything. If you do not have lots of flavor in your dishes, then they are going to be so bland and boring and you will be left feeling unsatisfied with what you just ate. And that is the last thing that we want!

So introducing: this pesto vinaigrette.

It can literally make anything taste good. One of my go to meals is brown rice, steamed vegetables, and this pesto vinaigrette. It may not seem like much, but it tastes amazing and it is so easy – all thanks to this vinaigrette.

I made that dish for my dad one night and his response was – wow the sauce is what makes this so good. See? **Refer back to my point that sauce is everything.**

You feel like you aren’t eating that healthy because it tastes so good, and we live in a world where those two words don’t normally go together. But I am here to debunk that and prove them wrong. Healthy can also be so so yummy!

All the fresh herbs in the dressing add a lot of vibrant color and flavor. I like add herbs to my dishes through vinaigrettes because you can make a huge batch of the dressing and then have it for the entire week, but with fresh herbs I find that they tend to go bad super quick and kids are more likely to eat a dressing than a leafy green.

Put this on salads, quinoa bowls, pasta, roasted vegetables, and pretty much everything else.

I use basil and parsley in the recipe, but you could do all basil, all parsley, you could add cilantro, oregano… really any herbs. This could really be called kitchen sink herb vinaigrette because it is also a great way to use up all the soon-to-go-bad herbs in your refrigerator!

Easy Homemade Pesto Vinaigrette

Yield: 6 servings

Prep Time: 5 mins

Total Time: 5 mins

An easy vinaigrette made in the blender – perfect to make ahead at the beginning of the week and have for the week. Put it on salads, quinoa bowls, pasta, roasted vegetables, and pretty much everything else.

Ingredients

  • 1 cup tightly packed fresh basil leaves, stems removed
  • 1 cup tightly packed fresh flat leaf parsley leaves, stems removed
  • 2 cloves garlic, minced
  • 1/2 cup olive oil
  • 2 Tablespoons red wine vinegar
  • 1 Tablespoon dijon mustard
  • 1 teaspoon salt
Read the whole recipe on Layers of Happiness