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Romaine Salad with Basil Vinaigrette



1 hd. romaine lettuce, cut and washed
1 pint Wilson Farm pesto
2.5 Tbs. balsamic vinegar
1 cup olive oil
salt and pepper


In a bowl, whisk together pesto, vinegar, and a pinch of salt and pepper. Slowly whisk in oil. In another bowl, add romaine, tomatoes and croutons. Lightly coat with dressing. Serve.

Pesto is a sauce that originates in the city of Genoa in the Liguria region of northern Italy (pesto all genovese). The name is the contracted past participle of pesta ("to pound, to crush", from the Latin root of the word pestle), in reference to the crushed herbs and garlic in the sauce.