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Raspberry and Pesto Vinaigrette

¼ cup raspberries – fresh or frozen; if frozen measure ¼ cup after the berries have thawed

¼ cup olive oil

3 tbsp frozen pesto, thawed – easy to make yourself and freeze or use prepared pesto from the store

2 tbsp balsamic vinegar

pinch of salt

If you have a food mill, you can run the raspberries through it first to eliminate the seeds otherwise, mash the thawed raspberries into a pulp in a bowl using a fork.  Pour the pulp into a glass jar that has a tight fitting lid.  Add all the other ingredients to the jar, secure the lid then shake until well blended. 



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