Combine the pine nuts, garlic, and lemon juice in the bowl of a food processor. Pulse until the garlic and nuts are broken up into small pieces.
Add the basil and parmesan and pulse until the basil is broken up into small pieces as well.
Slowly add the olive oil, and red wine with the food processor on low. Continue to process until the pesto dressing is smooth and lump-free. Season with salt and pepper to taste.
Set aside (at room temperature) until ready to use or store in an airtight container in the fridge for up to a week. Let pesto dressing warm to room temperature for 15 minutes before using. The dressing may solidify in the fridge.
Notes
Pine nuts are the base of our pesto vinaigrette dressing. If you can’t find toasted pine nuts in the grocery store, you can toast raw nuts in a dry skillet over medium heat for 2-3 minutes or just until fragrant.
Fresh garlic adds a delicious flavor to the dressing. Don’t skip it!
Lemon adds bright freshness to the pesto dressing. Freshly squeezed lemon juice is vital– I don’t recommend using bottled juice here.
Basil is another base of our salad dressing– ensure it’s fresh and green, not wilted or brown.
Parmesan adds a salty nuttiness to the vinaigrette.
Olive oil helps thin the pesto vinaigrette – I recommend a robust, good-quality olive oil that can stand up to the flavor of the basil and parmesan.