A rich and earthy, nutty Basil Pesto Salad Dressing that is perfect served with green salads or pasta. Slightly salty from the cheese and garlicky it has a really addicting flavor.
It's quite light with fresh flavors so ends up being a really great dressing or sauce for a summer time dish.
Mix with some of your favorite pasta, or drizzle over a salad as a dressing - Pesto dressing is really versatile.
Jump to:
- What makes this recipe so yummy
- Groceries you'll need: Ingredients
- Recipe walkthrough: Instructions
- Recipe variations and substitute ideas
- Great Ways To Use This Pesto Salad Dressing
- Necessary gear: Equipment
- Similar recipes I think you'll love
- How to store leftovers
- Mel's kitchen notes
- Pesto Dressing
- 💬 Comments
What makes this recipe so yummy
- It's a light and healthy dressing with 'good-for-you' simple ingredients.
- Make this easy dressing in less than 5 minutes with a simple recipe.
- There's no better flavor than fresh homemade pesto vinaigrette, much better than store-bought pesto.
- Pour over a chicken breast, (you will thank me).
- Make pasta salads or fresh salads better with this fresh pesto sauce.
- Get more leafy greens into your diet.
Groceries you'll need: Ingredients
- Fresh Basil Leaves
- Pine Nuts
- Parmesan Cheese
- Garlic
- Fresh Lemon Juice
- Extra Virgin Olive Oil
- Kosher Salt and Black Pepper
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: Bruise the basil.
- Step 2: Mix all ingredients.
- Step 3: Season with salt and pepper.
- Step 4: Serve over a salad or pasta.
Hint: Bruising the leaves of the basil is the best way to bring out its best flavor.
Recipe variations and substitute ideas
- White Wine Vinegar - instead of lemon juice.
- Red Wine Vinegar - instead of lemon juice.
- Balsamic Vinegar - instead of lemon juice.
- Apple Cider Vinegar - instead of lemon juice.
- Greek Yogurt - add a touch of this to make it creamy.
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Great Ways To Use This Pesto Salad Dressing
- Pour over a great leafy salad.
- As a dip - for celery sticks, cherry tomatoes, cheese sticks, vegetables etc.
- Mix into freshly cooked pasta and quinoa.
- Stir a little into potato salads.
Necessary gear: Equipment
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
I love to use my blender to make my pesto dressing, the Ninja blender is an amazing high-speed blender.
Any food processor though will work well.
I have an affiliate link in the recipe card below.
Similar recipes I think you'll love
How to store leftovers
Store any leftover pesto in an airtight container, like a mason jar, in the refrigerator for up to 2 weeks. Add a layer of olive oil on the top to keep out the oxygen.
Mel's kitchen notes
A green Pesto Dressing freezes very well. I like to add to an ice cube tray and freeze that way. Then empty the little blocks of pesto into a ziplok bag and freeze for up to 6 months. Then take out blocks as you need them.
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Pesto Dressing
Video
Ingredients
- 3 Cups Fresh Basil bruised
- 4 Cloves Garlic
- ¼ Cup Pine Nuts
- ¾ Cup Parmesan Cheese grated
- 1 teaspoon Lemon Juice
- ¾ Cup Olive Oil
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
Instructions
- Bruise the basil, either using a mortar and pestle or you could add to a resealable bag and crush with a rolling pin.3 Cups Fresh Basil
- Add the bruised basil, garlic cloves, pine nuts, parmesan cheese, olive oil and lemon juice to a blender and blend until well mixed.4 Cloves Garlic, ¼ Cup Pine Nuts, ¾ Cup Parmesan Cheese, 1 teaspoon Lemon Juice, ¾ Cup Olive Oil
- Season with salt and pepper and stir again.½ teaspoon Salt, ¼ teaspoon Black Pepper
- Stir in an airtight container in the refrigerator for up to 2 weeks.
Notes
Nutrition
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