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Pesto Salad Dressing (Vinaigrette, Creamy Versions!)
This simple basil pesto salad dressing can be made as a vinaigrette or as a creamy version! Super simple to make, and can brighten any dish - whether it's a salad or pasta!
Prep Time
13 mins
Total Time
13 mins
Servings: 8 servings
Calories: 185 kcal
Course:
Salad
Cuisine:
American
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.
Cup of Yum
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
- Choice of pesto - I use traditional basil pesto here, but you can use pesto made with other herbs or greens, sundried tomato pesto or even a broccoli pesto!
- Pesto is traditionally made with parmesan cheese, so if you want a vegan version, make sure to pick up vegan pesto!
- Choice of "vinegar" - I use lemon juice since it's the simplest vinegar, but you can also use apple cider vinegar in this recipe.
- For more tips on how to make fresh basil pesto, check out Pesto alla Genovese
- You can also use other herbs (like parsley or mint) to make this vinaigrette, and swap the pine nuts with sunflower seeds or pumpkin seeds too.
Nutrition Information
Calories
185kcal
(9%)
Carbohydrates
2g
(1%)
Protein
2g
(4%)
Fat
19g
(29%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
Monounsaturated Fat
13g
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%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 185
% 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.