Gather all your ingredients for the basil pesto: fresh basil, toasted pine nuts, garlic, grated Parmesan, and salt. In a food processor, combine these ingredients, blending until a coarse paste forms.

With the processor running, slowly drizzle in ⅓ cup of extra virgin olive oil until fully emulsified and smooth. You should see a vibrant green sauce that smells divine.

In a mason jar, combine the prepared basil pesto with ¼ cup of lemon juice and another ¼ cup of extra virgin olive oil. Add in ¼ teaspoon of black pepper.

Secure the lid tightly and shake to ensure all ingredients meld together, resulting in a creamy consistency.

For a creamier version, transfer the vinaigrette back to the food processor and add mayonnaise and Dijon mustard. Blend until smooth.

Taste and adjust seasoning if necessary, blending or shaking again to incorporate changes.

Drizzle over mixed greens, grilled vegetables, or use as a dip. Store in an airtight container in the fridge for 1-2 days.