Basil Pesto Vinaigrette – – pine nuts, fresh basil leaves, garlic powder, lemon juice, white wine vinegar, olive oil, salt (add more to taste), black pepper (add more to taste), In a mini-prep food processor, add the pine nuts and pulse to a smooth consistency. Now add the fresh basil leaves and pulse to fine chop.; Add remaining ingredients and pulse to incorporate. Taste and re-season. Refrigerate in a glass container for up to 3 days. ; Assemble a salad, for example with romaine lettuce, tomato, fresh mozzarella balls and Parmesan cheese. Dress with vinaigrette. ; –