If you’re looking for a bold, herbaceous dressing to elevate your salads, this pesto salad dressing is the perfect solution! Made with fresh basil, olive oil, garlic, and a hint of lemon, this dressing is packed with bright flavors that complement a variety of salads, roasted vegetables, and even pasta dishes. Forget store-bought dressings—this homemade pesto vinaigrette comes together in just minutes and tastes so much better!
Summertime is the perfect time to enjoy light, refreshing salads, and this pesto vinaigrette brings a delicious burst of flavor to any dish. Made with a combination of pesto, lemon juice, and basil, this dressing delivers a fresh, tangy, and garlicky taste that enhances everything it touches. Whether you’re tossing it with greens, grains, or grilled veggies, it’s a go-to dressing for warm-weather meals.
But don’t just limit this pesto dressing to salads! It’s incredibly versatile and works as a marinade for grilled meats, a drizzle over roasted vegetables, or even a dip for fresh bread. Best of all, it’s made with pantry staples you likely already have on hand, so it’s quick and easy to whip up whenever you need it. If you love bold, herbaceous flavors, you’ll want to keep a batch of this dressing in your fridge at all times!
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Why We Love This Pesto Dressing
Pesto vinaigrette is a light, flavorful dressing that enhances any salad, especially a Ceasar kale salad or Tex Mex bean salad. What makes this dressing stand out is its fresh, herby taste and versatility—it’s not just for salads! The key ingredient in this lemon basil salad dressing is fresh basil pesto. If you’re making your own, be sure to use fresh, unblemished basil leaves to maximize the aroma and taste of the dressing.
- Quick and easy to make
This pesto vinaigrette comes together in just minutes with a handful of simple ingredients. Whether you’re making it for a weeknight salad or a meal-prep dressing, it’s one of the easiest homemade dressings to whip up. - Versatile and pairs with many dishes
While it’s fantastic on salads, this salad dressing with pesto also works as a marinade for chicken, a drizzle for grilled veggies, or a sauce for pasta salads. It’s a multi-use dressing that adds a burst of fresh flavor to almost anything! - Make-ahead and easy to store
This dressing keeps well in the fridge for up to a week. Just store it in a sealed jar, and when you’re ready to use it, shake it up to re-emulsify the ingredients before pouring it over your favorite dishes!
Ingredient Notes and Substitutions
- Toasted pine nuts: These are the base of our pesto vinaigrette dressing. If you can’t find toasted pine nuts in the grocery store, you can toast raw nuts in a dry skillet over medium heat for 2-3 minutes or just until fragrant.
For a new flavor, you can also swap the pine nuts for walnuts, almonds, pistachios, or cashews. - Garlic: Adding fresh garlic to the dressing gives it a delicious flavor. Don’t skip it!
- Lemon juice: Gives the pesto dressing a bright, fresh flavor. Fresh lemon juice is essential for the best taste. I don’t recommend using bottled lemon juice.
- Fresh basil leaves: Basil is one of the key ingredients in our salad dressing. Make sure they’re fresh and green, not wilted or brown.
- Parmesan cheese: This gives the dressing a salty and nutty flavor. If you want a dairy-free option, omit the Parmesan cheese from the recipe. The dressing will still be flavorful without it.
- Extra virgin olive oil: Using olive oil in the pesto vinaigrette will help it be thinner. I recommend using good-quality olive oil with a strong flavor to stand up to the basil and parmesan.
- Red wine vinegar: provides tang and acidity to the recipe, but you can use other types of vinegar, such as balsamic or apple cider vinegar, for a different flavor.
Remember that different kinds of vinegar have different levels of acidity and sweetness, so you may need to adjust the amount used to suit your taste. - Seasonings: I used Kosher salt and freshly ground black pepper to season the dressing, but you can use regular salt.
Recipe Variations
- Spicy: Add ¼ teaspoon red pepper flakes or a pinch of cayenne pepper to the blender for a mild heat, or increase the amount for extra spice.
- Creamy: Mix in 2 tablespoons of Greek yogurt, mayonnaise, or sour cream for a thicker, richer texture that works well as a dip.
- Dairy-free & vegan: Use dairy-free pesto and swap out Parmesan cheese for nutritional yeast or vegan cheese to keep it completely plant-based.
- Citrus herb: Substitute half the lemon juice with fresh lime juice for a zestier, brighter flavor that pairs well with Tex-Mex salads.
- Garlic-lovers: Add an extra clove of garlic or a teaspoon of roasted garlic for a deeper, more robust flavor.
Equipment Used in this Recipe
- Food processor
- Jar
How to Make Pesto Vinaigrette
- Combine the Ingredients. Combine the pine nuts, garlic, and lemon juice in a food processor.
- Pulse the Ingredients. Pulse the garlic and nuts until broken up into small pieces.
Add the basil and parmesan and blend until the basil is chopped.
🎯 TFN Pro Tip
Use fresh ingredients for the best flavor – Fresh basil, garlic, and lemon juice will give your pesto salad dressing the brightest, most vibrant flavor. If using store-bought pesto, choose a high-quality brand with minimal additives for the best taste.
- Slowly add the olive oil and red wine while the food processor is on low.
Keep processing the pesto dressing until it is smooth and lump-free. Season it with salt and pepper to taste.
🎯 TFN Pro Tip
Shake before serving – Since the oil and vinegar naturally separate, always shake the jar well before pouring to re-emulsify the dressing. If it thickens in the fridge, let it sit at room temperature for a few minutes and give it another good shake.
Serving Suggestions
This pesto dressing is incredibly versatile and pairs well with a variety of dishes. Drizzle it over green salads for a burst of fresh, herby flavor, or toss it with potato salads for a unique twist. It also makes an excellent marinade for grilled chicken or shrimp and enhances the flavors of roasted vegetables. For a heartier meal, mix it into pasta with rotisserie chicken and cherry tomatoes for an easy and satisfying pesto pasta salad.
If you’re hosting, serve it as part of a charcuterie board in a mason jar, alongside fresh mozzarella, crusty bread, and red onions for a Mediterranean-inspired spread. It also makes a great condiment for sandwiches, adding a bright, garlicky kick. As for beverages, pair this dressing with a refreshing iced lemon water, white wine, or crisp green tea to complement its bright and tangy flavors. No matter how you use it, this pesto vinaigrette is a simple yet delicious way to elevate any meal!
Love Pesto? Try our Pesto Recipes below
It has pea pesto pasta salad, gnocchi with pesto sauce, pizza dough bread, chicken, fish, and vegetables on the griddle.
If you are looking for pesto recipes, we have some great ones for you to try! Our pasta caprese salad are all delicious and will become new favorites!
Recipe FAQs
If a food ever tasted “green” pesto would be at the top of my list! Pesto is a sauce made from fresh basil, garlic, Parmesan cheese, and olive oil. It has a bright green color and a slightly thick consistency. The pesto flavor is very strong and can be overpowering if you’re not used to it.
Many different types of basil can be used for salad dressing with pesto. The most common type is sweet basil, but there are also other types, like lemon basil, Thai basil, and holy basil. Each type of basil gives the pesto a slightly different flavor.
You can store fresh basil pesto salad dressing in the fridge for up to two weeks. Just be sure to keep it tightly sealed in an airtight container. If you want it to last even longer, you can freeze it for up to six months.
I recommend you freeze pesto using an ice cube tray. Pour in your pesto dressing, then once the cubes are frozen, you can store them in a Ziploc bag. To freeze lemon basil salad dressing, spoon it into a jar and leave about ½ an inch of space at the top. Put a lid on the jar and freeze it. Once frozen, remove the lid and store the pesto in a plastic bag.
When you’re ready to use the pesto, thaw it in the refrigerator overnight. Then, you can use it as you would any other pesto recipe.
Consider Making These Other Condiment Recipes…
If you tried this pesto salad dressing recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Pesto Salad Dressing
Equipment
- food processor
- jar
Ingredients
- ¼ cup toasted pine nuts
- 2 cloves garlic
- ½ lemon, juiced
- 2 cups fresh basil leaves tightly packed
- ½ cup parmesan cheese freshly grated or shredded
- ⅓ cup extra virgin olive oil
- ¼ cup red wine vinegar
- ½ teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Combine the pine nuts, garlic, and lemon juice in the bowl of a food processor. Pulse until the garlic and nuts are broken up into small pieces.
- Add the basil and parmesan and pulse until the basil is broken up into small pieces as well.
- Slowly add the olive oil, and red wine with the food processor on low. Continue to process until the pesto dressing is smooth and lump-free. Season with salt and pepper to taste.
- Set aside (at room temperature) until ready to use or store in an airtight container in the fridge for up to a week. Let pesto dressing warm to room temperature for 15 minutes before using. The dressing may solidify in the fridge.
Notes
- Pine nuts are the base of our pesto vinaigrette dressing. If you can’t find toasted pine nuts in the grocery store, you can toast raw nuts in a dry skillet over medium heat for 2-3 minutes or just until fragrant.
- Fresh garlic adds a delicious flavor to the dressing. Don’t skip it!
- Lemon adds bright freshness to the pesto dressing. Freshly squeezed lemon juice is vital– I don’t recommend using bottled juice here.
- Basil is another base of our salad dressing– ensure it’s fresh and green, not wilted or brown.
- Parmesan adds a salty nuttiness to the vinaigrette.
- Olive oil helps thin the pesto vinaigrette – I recommend a robust, good-quality olive oil that can stand up to the flavor of the basil and parmesan.
- Use fresh ingredients for the best flavor – Fresh basil, garlic, and lemon juice will give your pesto salad dressing the brightest, most vibrant flavor. If using store-bought pesto, choose a high-quality brand with minimal additives for the best taste.
- Shake before serving – Since the oil and vinegar naturally separate, always shake the jar well before pouring to re-emulsify the dressing. If it thickens in the fridge, let it sit at room temperature for a few minutes and give it another good shake.
- Spicy: Add ¼ teaspoon red pepper flakes or a pinch of cayenne pepper to the blender for a mild heat, or increase the amount for extra spice.
- Creamy: Mix in 2 tablespoons of Greek yogurt, mayonnaise, or sour cream for a thicker, richer texture that works well as a dip.
- Dairy-free & vegan: Use dairy-free pesto and swap out Parmesan cheese for nutritional yeast or vegan cheese to keep it completely plant-based.
- Citrus herb: Substitute half the lemon juice with fresh lime juice for a zestier, brighter flavor that pairs well with Tex-Mex salads.
- Garlic-lovers: Add an extra clove of garlic or a teaspoon of roasted garlic for a deeper, more robust flavor.
Nutrition
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Lubna says
This is so simple, flavourful and easy to make. Perfect for chicken salad dressing….