Balsamic-Pesto Dressing

Plan Z Phase: This is a Z2 (ZReduction) recipe. I made this dressing to mimic what you’d get in a large steakhouse. Yum!

Serves: Serves 2

Ingredients:

• 3 cloves of garlic, minced (I use my rasp. Also called a microplane. Be careful, they’re really sharp! For this dish you definitely want fresh garlic, not jar garlic.
• 1 cup of fresh basil leaves
• approx 1/4 cup – 1/3 cup of balsamic vinegar (start with 1/4 and see if you want it runnier)
• 1 tsp of Truvia or to taste
• Salt and pepper

Instructions:

Put the garlic, basil, vinegar and Truvia in a small food processor or blender. Blend until the basil is a fine mince. Taste and adjust seasoning and add your salt and pepper if you want it.

The thicker dressing works for salads like a tomato and onion salad. You won’t need more than a tsp of dressing. If you want to serve this on greens as a regular salad you can add water and shake. Add as much water as will get it to the consistency you like.

This dressing will keep in the refrigerator in a closed container for about a week. Just shake or re-blend before using.

Enjoy!

Cheers,