If I haven’t pre-planned what’s for dinner, I often make a salad from all the fresh ingredients I have left in the fridge but I hate having to make fiddly dressings when I’m tired and grumpy at the end of the day.
By using a jar of pesto as the foundation, things come together quickly, so it’s become a thing to make up a batch of this Basil & Lemon Pesto Vinaigrette over weekends. Drizzle this lemony dressing over an open sarmie of ripe tomatoes on rye, or straight onto an avo (if you can afford one right now) and eat with a spoon. Of course, it’s good for any improvised salad, but better still is to make up a batch of couscous salad (roasted veggies + rocket) and dress up with Basil & Lemon Pesto vinaigrette.
Bye-bye bland. Hello brilliant.
2 Tbsp Pesto Princess Basil & Lemon Pesto
2 cloves garlic, finely chopped
1/2 cup olive oil
2 Tbsp white wine vinegar
1 Tbsp Dijon mustard
Small bunch of chives, finely chopped
1 tsp salt
Squeeze of lemon (to taste and optional)
Chop the garlic and chives and blend all of the ingredients together thoroughly. You can even put them in a jar and shake!
Photography, Recipes and Styling by Michelle Parkin.