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.
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.
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.
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.
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. This Recipe is:
