Low-Cal Spinach Pesto Vinaigrette

Play with the baby spinach and basil ratios a little until you discover the perfect balance for your taste preferences.

Serves: 20Hands-on: 10 minutesTotal: 10 minutesDifficulty: Easy

Serves: 20


  • ¾ cup torn baby spinach leaves
  • ¼ cup torn fresh basil leaves
  • 2 peeled and crushed garlic cloves
  • 1 Tbsp. finely chopped walnuts
  • ¼ tsp. ground black pepper
  • ⅛ tsp. kosher salt
  • 3 Tbsp. extra-virgin olive oil
  • 2 Tbsp. lemon juice
  • 3 Tbsp. low-sodium chicken broth
  • 1 Tbsp. white wine vinegar


  • Place spinach, basil, garlic, walnuts, pepper, salt, oil, and 1 tablespoon lemon juice in a processor. Process until silky smooth. Add up to 1 tablespoon extra oil if needed to smooth mixture.
  • Slowly feed remaining 1 tablespoon lemon juice, chicken broth, and vinegar into processor. Process until smooth and fully mixed. Pour mixture into a bottle and store in refrigerator. Shake well before each use.