Tomini al Pesto

Goat Cheese in Pesto Vinaigrette

Traditionally pesto is a sauce for pasta, often with Parmesan cheese added. We prefer to leave the cheese out until we know what we are going to do with it. If it is to be used as a sauce for pasta, we will add the cheese to each dish. But if we decide to use the pesto as a sauce for grilled swordfish or tuna, we don’t want any cheese in the puree. In fact, we have found that the pesto keeps infinitely better if the cheese is omitted.

This pesto vinaigrette is excellent for a rice salad or as a salad dressing for boiled potatoes and green beans or sliced tomatoes and fresh mozzarella.


  • cups Pesto (recipe follows)
  • 3 tablespoons red wine vinegar
  • ¼ cup fruity olive oil
  • ¼ cup mild olive oil
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 8 round slices mild goat cheese, about 2½ to 3 ounces each


Whisk together all the ingredients except goat cheese, then taste and adjust the seasoning. Arrange the goat cheese in a single layer in a shallow dish. Pour the pesto vinaigrette over the cheese and marinate in the refrigerator overnight. Let warm to room temperature and serve with croutons or roasted little potatoes, spreading the pesto vinaigrette and cheese on the warm potatoes. Yum.

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