Place 2 cups of fresh basil leaves, ¼ cup of toasted pine nuts, 2 cloves of garlic, and ½ cup of grated Parmesan cheese into a food processor. Blend these ingredients for about 30 seconds until finely chopped.

With the processor running, slowly drizzle in ½ cup of extra virgin olive oil until the mixture is well emulsified and smooth.

In the same food processor, combine the basil pesto with ¼ cup of fresh lemon juice and an additional ¼ cup of olive oil. Pulse for about 15 seconds to blend everything together smoothly.

To transform your vinaigrette into a creamy dressing, add ½ cup of mayonnaise and 1 teaspoon of Dijon mustard to the mixture in the processor. Blend for another 20 seconds until velvety.

Transfer the dressing to an airtight container and refrigerate for up to 2 days.