Why You’ll Love This Recipe
- Super Flavorful and Easy to Make: This dressing combines the rich taste of pesto with fresh lemon juice and olive oil, coming together in under 15 minutes.
- Highly Versatile: Use it to dress a variety of salads, as a marinade for proteins, or even drizzled over roasted vegetables.
- Customizable: Choose between a light vinaigrette or a creamier version by adding mayonnaise or Greek yogurt, adapting it to suit different dishes and dietary preferences.
Ingredients
- Pesto: 1 cup, homemade or store-bought.
- Lemon Juice: ¼ cup, freshly squeezed.
- Olive Oil: ¼ cup, extra virgin.
- Black Pepper: ¼ teaspoon, freshly ground.
For the creamy version:
- Mayonnaise: 1.5 tablespoons.
- Dijon Mustard: 1 teaspoon.
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Pesto: If making from scratch, blend fresh basil, toasted pine nuts, garlic, grated Parmesan, and salt in a food processor. Slowly add olive oil until emulsified.
- Mix the Vinaigrette: In a jar or bowl, combine 1 cup of pesto with lemon juice, olive oil, and black pepper. Shake or whisk until well combined.
- Create the Creamy Version: To the vinaigrette, add mayonnaise and Dijon mustard. Mix thoroughly until smooth. For a healthier twist, substitute mayonnaise with plain or Greek yogurt.
Servings and Timing
- Yield: Approximately 1.5 cups of dressing, sufficient for dressing 6 to 8 servings of salad.
- Preparation Time: 15 minutes.
Variations
- Alternative Pestos: Experiment with kale pesto, sun-dried tomato pesto, or arugula pesto to introduce different flavor profiles.
- Vinegar Substitutes: Replace lemon juice with balsamic vinegar, white wine vinegar, or apple cider vinegar for a tangier taste.
- Sweetened Dressing: Incorporate honey, maple syrup, or a pinch of sugar if you prefer a sweeter dressing.
- Additional Flavors: Enhance the dressing with lemon zest for extra brightness or red pepper flakes for a subtle heat.
Storage/Reheating
- Refrigeration: Store the dressing in an airtight container in the refrigerator for up to 2 days.
- Separation: If separation occurs, especially in the vinaigrette, let it sit at room temperature for a few minutes and shake well before use.
- Freezing: Freezing the dressing is not recommended. However, you can freeze homemade pesto in ice cube trays and prepare the dressing fresh as needed.
FAQs
What dishes pair well with pesto salad dressing?
This dressing complements green salads, pasta salads, grilled meats, roasted vegetables, and can even be used as a sandwich spread.
Can I make this dressing vegan?
Yes, use vegan pesto and substitute mayonnaise with a plant-based yogurt or vegan mayonnaise.
How can I adjust the thickness of the dressing?
For a thinner consistency, add a small amount of water or extra lemon juice until the desired consistency is reached.
Is it necessary to toast the pine nuts for homemade pesto?
Toasting pine nuts enhances their flavor but is optional.
Can I use other nuts instead of pine nuts in pesto?
Yes, walnuts, almonds, or cashews can be used as substitutes in pesto.
How long does homemade pesto last in the fridge?
Homemade pesto can last up to a week when stored properly in an airtight container.
What can I use instead of Parmesan for a dairy-free option?
Nutritional yeast is a popular dairy-free substitute that provides a cheesy flavor.
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is recommended for the best flavor, but bottled can be used in a pinch.
How do I prevent the dressing from becoming too oily?
Ensure proper emulsification by thoroughly mixing the ingredients, and consider adding a small amount of Dijon mustard to help bind the oil and acid together.
Is this dressing suitable for marinades?
Yes, the pesto dressing works well as a marinade for meats, tofu, or vegetables.
Conclusion
This pesto salad dressing is a delightful and adaptable recipe that brings a burst of flavor to a variety of dishes. Whether you prefer a light vinaigrette or a creamy dressing, it’s simple to prepare and customize to your taste. Incorporate it into your meals to elevate your culinary creations with minimal effort.
Pesto salad dressing
- Total Time: 15 minutes
- Yield: 1.5 cups (serves 6–8)
- Diet: Vegetarian
Description
Make your meals extraordinary with this versatile pesto salad dressing recipe. Choose between a light vinaigrette or a creamy variation to complement salads, pastas, or grilled dishes. Ready in just 15 minutes, it’s perfect for summer picnics or quick weeknight meals. Keywords: pesto salad dressing, creamy pesto dressing, light vinaigrette recipe.
Ingredients
- Base Dressing:
- 1 cup pesto (homemade or store-bought)
- ¼ cup lemon juice (freshly squeezed)
- ¼ cup olive oil (extra virgin)
- ¼ teaspoon black pepper (freshly ground)
- Creamy Version Additions:
- 1.5 tablespoons mayonnaise (or Greek yogurt)
- 1 teaspoon Dijon mustard
Instructions
- Prepare the Pesto:
If making from scratch, blend fresh basil, toasted pine nuts, garlic, grated Parmesan, and salt in a food processor. Gradually add olive oil until smooth. - Mix the Vinaigrette:
Combine pesto, lemon juice, olive oil, and black pepper in a bowl or jar. Shake or whisk until emulsified. - Make it Creamy:
Add mayonnaise or Greek yogurt and Dijon mustard to the vinaigrette. Mix thoroughly until smooth. - Serve and Enjoy:
Use immediately or store in an airtight container in the refrigerator for up to 2 days. Shake or stir before serving.
Notes
- To customize, try alternative pestos like kale, sun-dried tomato, or arugula.
- Substitute lemon juice with vinegar options for different flavor profiles.
- For a touch of sweetness, add honey or maple syrup.
- Prep Time: 15 minutes
- Category: Salad Dressing
- Method: Mixing
- Cuisine: Italian
