Basil Pesto Vinaigrette

Instructions

1. Toast the pine nuts
   In a small dry skillet over medium heat, toast the pine nuts until lightly golden and fragrant, about 2-3 minutes, stirring frequently to prevent burning. Remove from heat and let cool.
2. Prepare the basil
   Wash the basil leaves thoroughly and pat dry with paper towels. Remove any thick stems and discard. Roughly chop the leaves to help with blending.
3. Blend the base ingredients
   In a food processor or blender, combine the basil leaves, cooled pine nuts, garlic, and Parmesan cheese. Pulse several times until coarsely chopped and well combined.
4. Add liquids and emulsify
   With the food processor running, slowly drizzle in the olive oil, white wine vinegar, and lemon juice until the mixture is smooth and well incorporated.
5. Add remaining flavorings
   Add the Dijon mustard, honey, and red pepper flakes (if using). Pulse a few more times until everything is well combined. Season with salt and freshly ground black pepper to taste.
6. Adjust consistency and flavors
   If the vinaigrette is too thick, add a tablespoon of water at a time until desired consistency is reached. Taste and adjust seasonings as needed, adding more vinegar for tanginess or honey for sweetness.
7. Store properly
   Transfer the vinaigrette to a glass jar or airtight container. It can be used immediately but flavors will develop more if refrigerated for at least 30 minutes before serving.