Pesto Vinaigrette

Why Should You Make This Recipe?

Basil pesto dressing is a mouthwatering yet simple recipe you can’t get enough of. This vinaigrette is easy, fresh, and pairs well with dozens of delicious dishes. 

• This 5-minute pesto vinaigrette recipe is a great way to use fresh basil, especially if you’re growing your own fresh herbs. Who can resist natural ingredients?
• Elevate any dish with ease when you top it with this herby and robust dressing. Whether you use pesto sauce for salad (or pasta salad!), to drizzle on pizza, or even to top grilled meat, your tastebuds will thank you.

Ingredients

For this pesto dressing recipe, you will need:

• Fresh basil leaves: It goes without saying your basil should be fresh and free of any bruises. I used green basil here, but you can use purple basil if you prefer.
• Pine nuts: If you have the time, toasting your pine nuts in an empty skillet for 3-4 minutes will produce a rich, earthy vinaigrette.
• Fresh garlic cloves
• Acid: White wine vinegar and fresh lemon juice
• Parmesan cheese
• Kosher salt and black pepper
• Extra virgin olive oil

How to Make Pesto Vinaigrette

This 5-minute recipe for classic basil pesto dressing is as easy as it is fresh, and it comes together in just three steps.

1. Chop/Pulse the ingredients in a food processor: Place all the ingredients except the olive oil (i.e., fresh basil leaves, pine nuts, garlic, vinegar, lemon juice, parmesan cheese, salt, and black pepper) into a food processor (or a blender). Pulse the mixture 4-5 times for a rough chop.
2. Add the olive oil: Turn on the food processor and, while it runs, drizzle the olive oil through the tube. Stop the machine 1-2 times while mixing to scrape the bowl’s sides. Continue running your food processor until the salad dressing is creamy (approx. 45 seconds).
3. Season and serve: Taste your pesto salad sauce and add any additional seasoning. Give the mixture one more pulse, and then serve.

How to Store

This pesto salad dressing recipe is a delicious addition to any meal. With these simple storage tips, you can keep your leftover vinaigrette fresh for days.

• Storage: To store lemon pesto vinaigrette, place it in an airtight container (like a mason jar) in the refrigirator. 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.

Recipe Ideas to Use

Basil pesto vinaigrette is a delicious dressing that goes with just about anything. This topping adds a sumptuous flavor to countless dishes, from leafy green salads to hearty mains.

• Arugula Pesto Salad: Use this pesto olive oil dressing on a white bean arugula salad for a veggie-packed dish that’s as filling as it is nutritious. Green pesto on a bed of arugula? Yes, please!
• Use in any salad: Few dishes are as crisp and light as a salad with pesto dressing. This herby vinaigrette tastes terrific on everything from fresh salads with leafy greens to potato salads, and even pasta salads (hello, Pesto Caprese Salad with Pasta!). Try drizzling it over my go-to summer salads like Turkish White Bean Salad and Tomato Mozzarella Salad. Or toss it with quinoa when making my Quinoa Salad with Avocado recipe.
• Vegetable side dishes: If you’re a fan of vegetables, you can drizzle your pesto sauce over any veggies, such as roasted eggplant slices, baked asparagus, and roasted portobello mushrooms, for a healthy surprise you’ll want every day.
• Use it as a drizzle: This simple pesto sauce elevates any dish with a single, easy drizzle. Try it on a bowl of roasted cherry tomatoes, or use it in recipes like Chicken Caprese Sandwich or a Caprese Pizza as a quick drizzle.

Expert Tips

• Texture: Feel free to adjust the consistency and texture by processing (or blending) longer or shorter. I like it to have a pourable consistency, but you can always process it less if you prefer it to be more like a sauce.
• Emulsify: You can process everything all at once, but taking the time to drizzle the olive oil over the tube after processing the rest of the ingredients will help the dressing blend well and result in a creamier vinaigrette.
• Taste for seasoning: Be sure to taste it before serving and adjust the amount of acid and seasoning as needed.

FAQs

Pesto vinaigrette dressing is easy enough for even beginner chefs to prepare. Still, you can become an expert saucier in no time with these helpful FAQs!

Other Homemade Salad Dressing You Might Like:

• Maple Mustard Dressing
• Creamy Poppy Seed Dressing
• Yoghurt Dressing
• Avocado Dressing
• Chilli Lime Dressing
• Yogurt Dill Sauce

If you try this Pesto Vinaigrette recipe or any other one of my homemade salad dressing recipes on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Pesto Vinaigrette Recipe

5 from 3 votes

By: Aysegul Sanford

Yields4 servings

Prep Time10 minutes mins

Total Time10 minutes mins

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.

Ingredients 

1x2x3x

• ▢ 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.

Notes

• 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

Calories: 254kcal | Carbohydrates: 3g | Protein: 3g | Fat: 26g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Cholesterol: 2mg | Sodium: 336mg | Potassium: 121mg | Fiber: 1g | Sugar: 1g | Vitamin A: 501IU | Vitamin C: 7mg | Calcium: 45mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Salad Dressing

Cuisine: American/Italian

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