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fresh basil (chopped): 1 cup |
white wine vinegar: 1 Tbl |
lemon juice: 1 tsp |
olive oil: 1 cup |
Credit: www.bhg.com
1. In a bowl combine pesto, vinegar, and lemon juice. Slowly add olive oil in a thin stream, whisking until combined. Add salt and pepper to taste. Refrigerate until ready to use or up to 3 days. Makes about 3/4 cup.