Pesto Vinaigrette

• 1/4 c. walnut pieces
• 1/2 c. basil leaves
• 2 clove garlic
• 1/4 c. white wine vinegar
• 1/2 c. extra-virgin olive oil
• 13 c. grated Parmesan cheese
• 1/2 tsp. salt
• 1/2 tsp. ground black pepper

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. 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. Add toasted walnuts and, with processor running, add olive oil in a thin stream until basil mixture thickens and emulsifies.
4. Add the cheese, salt, and pepper and process for 30 more seconds.
5. Serve with Fire-Roasted Red-Pepper Salad.
6. Refrigerate, covered, for up to 2 days.

walnut pieces, basil, clove garlic, white wine vinegar, extravirgin olive oil, parmesan cheese, salt, ground black pepper

Taken from www.delish.com/recipefinder/pesto-vinaigrette-3592 (may not work)