You may recall the basil pesto that I made recently but I had not shared with you what else I did with that pesto. Yes, you can freeze some and use some as a spread but you can also use it in a vinaigrette.
I grabbed a few teaspoons, placed then into a mini-processor, added a few tablespoons of red wine vinegar and pulsed it until it was well emulsified. Smart eh? You can then add more vinegar, oil and mustard until it is the consistency and flavor you desire.
What else could you use pesto to make?