Basil Pesto Vinaigrette - what kind of vinegar? I have had this amazing pesto vinaigrette at a local restaurant recently, and I have been trying recreate it in my home quickly and easily. I know the best way to do it would be from scratch, but does anyone have suggestions on the type of vinegar to use to mix in with store-bought pesto?

I have tried about 3 TBS of pesto to 1 TBS of white wine vinegar. It has some of the similar taste, but what I am looking for is a bit sweeter and a little less acidic. I don't want to add too much more vinegar, because the consistency I am going for is pourable but not overly watery.

Any thoughts? Has anyone tried this with a different type of vinegar?

Or should I just ask the restaurant for their recipe?
They likely used white balsamic vinegar which is not cheap but has the kind of taste that sends people searching on the net ;) In character, it is sweeter than white wine, rice wine, and normal white vinegar and less acidic.

btw, you can easily make your awesome own pesto in your blender using fresh basil, pine nuts, and olive oil.  If you blanch the basil, it'll stay bright green and pretty for the life of it.