When my friend Nancy served this dressing on a simple green salad for family and friends, everyone loved it but no one could guess what was in it. Pal Urit Chaimovitz guess artichoke hearts and husband Steve said honey. But it was 7-year-old Joey who put his nose toward the salad and correctly guessed pesto. While it’s great on any combination of mixed greens, it’s also perfect drizzled on tomatoes and goat cheese; chilled new potatoes; cold noodles with julienned vegetables; and pasta with halved grape or cherry tomatoes and fresh mozzarella or Parmesan cheese.

Yield: about 2 cups.

¼ cup prepared pesto
1 cup extra-virgin olive oil
1 cup fresh lemon juice or red wine vinegar
1 teaspoon kosher salt
¼ teaspoon black pepper

1. Place all the ingredients in a small bowl and whisk until emulsified. Transfer to a glass container, cover, and refrigerate up to 2 weeks. If the oil separates from the lemon juice or vinegar, vigorously shake the container. If it solidifies, leave it out at room temperature for a few minutes and then shake well.

From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)