Pesto Vinaigrette - cooking recipe

Ingredients

1 cup coarsely chopped fresh parsley leaves
1 cup packed fresh basil leaf
3 tablespoons fresh lemon juice
3 tablespoons pine nuts, roasted (optional)
3 garlic cloves, chopped
2 teaspoons Dijon mustard
2 teaspoons grated lemons, rind of
3/4 cup olive oil

Preparation

Combine first 7 ingredients in mini-processor and process until finely chopped; with machine running, gradually add oil and blend well.
Transfer to small bowl; season to taste with salt and pepper.