A few weeks ago when Sister (I really do refer to her as “sister” in real life) and Chris were visiting we went to the beach and visited Dogfish Head Distillery and Pub. I got a salad topped with a crab cake (which was delicious!), but the star of the meal was the basil vinaigrette. It was so summery, fresh, fragrant and pretty! I loved it!
While this dressing isn’t quite like the one from Dogfish Head, it’s still wonderfully fresh and delicious, and most importantly, easy. This is also great drizzled on fresh tomatoes
Makes about 1 cup
- 1/3 cup pesto
- 1 Tbsp white balsamic vinegar
- 1 lemon zested
- 1/2 lemon juiced (about 1 Tbsp)
- 1/4 tsp pepper
- 3 Tbsp extra virgin olive oil
- 1 Tbsp water
Combine all ingredients in the bowl of a food processor and blend until well mixed.
I served this on a salad with chicken. My tip for super moist chicken breasts is to drizzle a little olive oil on top, sprinkle with salt, pepper and any herbs you desire (rosemary is delicious). Bake at 350°F for about 20 minutes until cooked through. Enjoy!