Pesto Salad Dressing (Vinaigrette, Creamy Versions!)
User Reviews
5
Pesto Salad Dressing (Vinaigrette, Creamy Versions!)
Description
Pesto Salad Dressing offers versatile options beginning with a traditional basil pesto made from packed basil leaves, toasted pine nuts, garlic, vegetarian Parmesan or Grana Padano, and salt emulsified with olive oil. The vinaigrette version combines this pesto with fresh lemon juice and extra olive oil, seasoned lightly with black pepper for a bright, fresh dressing ideal for green salads. For a richer dressing, addition of mayonnaise and Dijon mustard creates a creamy texture while preserving the herbaceous basil flavors. The recipe allows flexibility by substituting lemon juice with apple cider vinegar, and pine nuts with other seeds such as sunflower or pumpkin seeds. One can also experiment with different herbs beyond basil or opt for vegan pesto to suit dietary preferences.
Ingredients
Basil Pesto
- 1.5 cups basil packed
- 3 tablespoons pine nuts toasted
- 2 cloves garlic
- ⅓ cup parmesan vegetarian, grated
- ½ teaspoon salt
- ⅓ cup olive oil extra virgin
Pesto Vinaigrette
- ¼ cup lemon juice see notes for substitutions
- ¼ cup olive oil extra virgin
- ¼ teaspoon black pepper
Creamy Pesto Salad Dressing
- 1.5 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
Instructions
Basil Pesto
- If you're using storebought or pre-made basil pesto, skip this step! If you're making pesto from scratch, add 1.5 cups of tightly packed basil leaves, 3 tablespoons of pine nuts (preferably toasted), 2 cloves of garlic, ⅓ cup of vegetarian Parmesan or Grana Padano and salt to the bowl of a food processor and pulse until combined. Then, add ½ cup of olive oil slowly through the chute of the food processor until the pesto emulsifies.
Pesto Vinaigrette
- To make the simple, healthy pesto vinaigrette, simply add ¼ cup of lemon juice, another ¼ cup of olive oil either to a mason jar along with the pesto (~1 cup), or directly to the food processor container that you made fresh pesto in. Add some freshly ground black pepper and combine well.
Creamy Pesto Salad Dressing
- If you want to make a creamier version of the dressing, in addition to above step, add 1.5 tablespoons of mayonnaise (or Greek yogurt for a healthier, tangier finish) along with 1 teaspoon of Dijon mustard and combine well.
Notes
- Traditional fresh basil pesto serves as the base, but other herb or green pestos work well for this dressing.
- Lemon juice is used as the acidic component, though apple cider vinegar is a suitable alternative depending on taste.
- Pine nuts can be substituted with sunflower or pumpkin seeds if preferred or for a different flavor profile.
- To make a vegan version, select vegan pesto to omit dairy Parmesan cheese.
- The creamy dressing variation uses mayonnaise, but Greek yogurt can be used for a tangier and healthier option.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 185 kcal
% Daily Value*
| Calories | 185kcal | 9% |
| Carbohydrates | 2g | 1% |
| Protein | 2g | 4% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Cholesterol | 3mg | 1% |
| Sodium | 213mg | 9% |
| Potassium | 51mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 272IU | 5% |
| Vitamin C | 4mg | 4% |
| Calcium | 60mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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