Pesto Salad Dressing
This pesto salad dressing is fresh, tangy, and easy to make! Use this pesto vinaigrette on salads, grilled meats, or as a dip for bread.
Servings: 12 servings
Calories: 91kcal
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
- 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.
- 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.
- 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.
- 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.
Nutrition
Serving: 3tablespoons | Calories: 91kcal | Carbohydrates: 1g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 3mg | Sodium: 169mg | Potassium: 38mg | Fiber: 0.2g | Sugar: 0.2g | Vitamin A: 245IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 0.4mg