Ingredients
- 1/3 cup pesto (low sodium or homemade low sodium)
- 1 tbsp white balsamic vinegar
- 1 tsp lemon zest
- 2 tbsp fresh lemon juice
- 1/4 tsp pepper
- 2 tbsp olive oil
- 1 tbsp water
Directions
Mix all ingredients together in a jar or other air tight container. Store in the refrigerator. Shake well before using.
Drizzle over potato salad, pasta salad or raw, zucchini ribbons. Can also be used as a pasta sauce or tossed with grilled veggies.
Original recipe from Women’s Health
