Arugula With Balsamic Pesto Vinaigrette

• 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.

vinaigrette, basil, olive oil, balsmaic vinegar, parmesan cheese, salt, black pepper, salad, arugula, cherry tomatoes, nuts, parmesan cheese

Taken from food52.com/recipes/35216-arugula-with-balsamic-pesto-vinaigrette (may not work)