Pesto Mustard Vinaigrette (Italian)

[Guest guest]

This looks really god for a dip. Maybe it would make a dressing for that raw

Swiss chard I don't like. <G>

Gayla

Always Enough Ranch

Acampo, California

http://bouncinghoofs.com/alwaysenough.html

Bill Barnhill is our Inspiration! Go Bill!!!

aeranch@...

> Pesto Mustard Vinaigrette

>

> 1 cup coarsely chopped fresh parsley leaves

> 3 garlic cloves, chopped

> 2 teaspoons grated lemon peel

> 1 cup, packed fresh basil leaves

> 3 tablespoons fresh lemon juice

> 2 teaspoons Dijon mustard

> 3/4 cup olive oil

>

> Combine all ingredients except olive oil in processor

> and process until finely chopped. With machine

> running, gradually add oil and blend well. Transfer to

> a small bowl. Season with salt and pepper.

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