Ingredients
3/4 cup Carapelli Extra Virgin Olive Oil
3 tablespoons Carapelli Red Wine Vinegar
1 tablespoon refrigerated prepared pesto
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Cooking Directions
In small bowl, combine vinegar, pesto, salt and pepper. Gradually whisk in Carapelli Extra Virgin Olive Oil until well combined. Makes about 1 cup.

Important! Refrigerate any leftover dressing.

Preparation Time: 5 minutes

Total Time: 5 minutes