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Pesto Vinaigrette Recipe
Learn how to make pesto vinaigrette recipe to use in salads, sandwiches, and more. Made with basic pantry staples, this basil salad dressing is easy and quick to make.
Prep Time
10 mins
Total Time
10 mins
Servings: 4 servings
Calories: 254 kcal
Course:
Salad
Cuisine:
Italian-American Fussion
Ingredients
- 1 ½ cups fresh basil leaves loosely packed
- ⅓ cup pine nuts or sliced almonds
- 2 small cloves garlic minced
- 2 tablespoons white wine vinegar
- 3 tablespoons lemon juice
- 2 tablespoons shredded Parmesan cheese
- ½ teaspoon kosher salt*
- ¼ teaspoon black pepper
- ⅓ cup extra virgin olive oil
Instructions
- Place fresh basil leaves, pine nuts, garlic, vinegar, lemon juice, parmesan cheese, salt, and black pepper into the bowl of a food processor*. Pulse 4-5 times to give them a rough chop.
- Turn the machine on and while it is running drizzle the olive oil through the tube. Stop and scrape once or twice and continue running the machine until the salad dressing is creamy, 45 seconds or so.
- Taste for seasoning and add in if necessary. Give it one more pulse and serve.
Cup of Yum
Notes
- : You can make this pesto vinaigrette with store-bought pesto. For measurements, I recommend mixing ½ cup prepared pesto with ¼ cup vinegar and ¼ cup parmesan cheese.
- red wine vinegar instead of white wine vinegar and add a teaspoon of Dijon mustard.
- : To store lemon pesto vinaigrette, place it in an airtight container (like a mason jar) in the fridge. Your dressing will stay fresh for up to 5 days.
- : You can freeze this vinaigrette for up to 2 months in an airtight container.
- Yields: This recipe yields 2/3 cup pesto salad dressing that is ideal for 4 servings (about 3 tablespoon each.)
- Amount of salt used: This is one of those recipes that you want to taste as you go. I listed 1/2 teaspoon kosher salt, but please give it a taste before serving to make sure that it is properly seasoned to your taste.
- Blender: If you do not have a food processor, you can use a blender.
- Make it a 3-ingredient pesto vinaigrette: You can make this pesto vinaigrette with store-bought pesto. For measurements, I recommend mixing ½ cup prepared pesto with ¼ cup vinegar and ¼ cup parmesan cheese.
- Pesto Vinaigrette Sweetgreen Recipe: For a version similar to Sweetgreen's pesto vinaigrette recipe, use red wine vinegar instead of white wine vinegar and add a teaspoon of Dijon mustard.
- Storage: To store lemon pesto vinaigrette, place it in an airtight container (like a mason jar) in the fridge. Your dressing will stay fresh for up to 5 days.
- Freeze: You can freeze this vinaigrette for up to 2 months in an airtight container.
- Thaw: To thaw your pesto dressing, let it sit on the counter for 2 hours before using.
Nutrition Information
Calories
254kcal
(13%)
Carbohydrates
3g
(1%)
Protein
3g
(6%)
Fat
26g
(40%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
6g
Monounsaturated Fat
15g
Cholesterol
2mg
(1%)
Sodium
336mg
(14%)
Potassium
121mg
(3%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
501IU
(10%)
Vitamin C
7mg
(8%)
Calcium
45mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 254
% Daily Value*
| Calories | 254kcal | 13% |
| Carbohydrates | 3g | 1% |
| Protein | 3g | 6% |
| Fat | 26g | 40% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 15g | 75% |
| Cholesterol | 2mg | 1% |
| Sodium | 336mg | 14% |
| Potassium | 121mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 501IU | 10% |
| Vitamin C | 7mg | 8% |
| Calcium | 45mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.