½ cup Basil Pesto
3 Tablespoons white wine vinegar
1 Tablespoon fresh lemon juice
¼ cup olive oil
ground pepper to taste (you should use white pepper if you have it)
In a bowl, combine pesto, vinegar and lemon juice. Slowly add olive oil in a stream, whisking until combined. Add pepper to taste.
Keeps in refrigerator up to 3 days.