Pistachio Pesto Date Syrup Vinaigrette
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A rich take on traditional pesto, this elevated pistachio pesto with Just Date Syrup is flavorful, impressive, and truly dresses up any salad - sure to impress your family or guests. Created by Bebe Black Carminito @champagneandcookies - vegan options and gluten free, it's a salad dressing perfect for a Caprese salad, roasted veggies, or toast/pasta.
- Preparation 3 min
Ingredients
- 1 clove fresh minced garlic
- 1/4 shallot or 1 Tbsp finely diced shallot
- 1 cup torn basil
- 3 Tbsp grated parmesan (nutritional yeast for vegan substitute)
- 2 Tbsp toasted pistachios, roughly chopped
- 1 1/2 Tbsp champagne vinegar or other light vinegar
- 1 Tbsp Just Date Syrup
- Zest and juice of 1/2 lemon
- 1/4 cup extra virgin olive oil
- salt and pepper to taste
Instructions
- If your pistachios are raw, cook whole pistachios for a few minutes on a skillet over medium heat. Let them brown slightly and become aromatic, watching to avoid burning.
- In the bowl of a food processor, add garlic and shallot, and pulse a few times.
- Add basil and pulse to incorporate, then add parmesan or cheese alternative, pistachios, champagne vinegar, lemon juice and zest, and Just Date Syrup.
- Blend until smooth but still slightly chunky.
- With the motor running slowly, add the olive oil, salt and pepper, or stir them to combine.
- Enjoy on a Caprese salad, toast, grilled vegetables, or meats.
by Bebe Black Carminito
