Pesto Vinaigrette

Oregano Oil may help prevent the chances of foodborne bacteria on fresh lettuce. (1)

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Pesto Vinaigrette
Fantastic on an heirloom tomato salad at the peak of summer. Add avocado, charred chilies and pumpkin seeds for crunch. Goes great with chopped chicken salads as well.
Course Salad
Servings
Salads
Ingredients
  • 100 g Basil Washed Leaves
  • 5 g Garlic Cloves Fresh
  • 7 g Pine Nuts Toasted Till Golden
  • 170 g Extra Virgin Olive oil Extra Virgin
  • 1 g Himalayan Sea Salt
  • 1 Tsp Black Pepper Freshly Ground
  • 100 g Avocado Oil Extra Virgin (Cold Pressed)
  • 50 g Hemp Seed Oil Cold Pressed (Store In Fridge)
  • 50 g Flax Seed Oil (Store In Fridge)
  • 110 g Lemon Juice
Course Salad
Servings
Salads
Ingredients
  • 100 g Basil Washed Leaves
  • 5 g Garlic Cloves Fresh
  • 7 g Pine Nuts Toasted Till Golden
  • 170 g Extra Virgin Olive oil Extra Virgin
  • 1 g Himalayan Sea Salt
  • 1 Tsp Black Pepper Freshly Ground
  • 100 g Avocado Oil Extra Virgin (Cold Pressed)
  • 50 g Hemp Seed Oil Cold Pressed (Store In Fridge)
  • 50 g Flax Seed Oil (Store In Fridge)
  • 110 g Lemon Juice
Instructions
  1. Weigh all ingredients in blender.
  2. Blend for 1 minuet.
  3. Enjoy.
Recipe Notes

(1) Bhargava K, Conti DS, da Rocha SR, Zhang Y (2015). "Application of an oregano oil nanoemulsion to the control of foodborne bacteria on fresh lettuce". Food Microbiol. 47: 69–73. doi:10.1016/j.fm.2014.11.007. PMID 25583339.

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