Pesto Salad Dressing (with Fresh Basil)

Name: Pesto Salad Dressing
Prep time: 5 min
Total time: 5 min
Ingredients: ½ cup extra-virgin olive oil; 3 tablespoons red wine vinegar; 1 tablespoon lemon juice; ¾ cup fresh basil leaves ((tightly packed; stems removed)); ¼ cup grated Parmesan cheese; 3 garlic cloves; 1 teaspoon fine sea salt; ¼ teaspoon black pepper

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My neighbor recently asked me which salad dressing I’d recommend for a dinner she was hosting, and this pesto vinaigrette immediately came to mind. It’s easy to make and tastes like you bought it from a restaurant. (Probably thanks to the fresh basil.)

It also goes with everything. Need to jazz up some leftover chicken? Drizzle on this dressing. Not in the mood for a salad? Veggies immediately taste better in this dressing.

It’s literally my solution for making anything taste better.

Best of all, it’s ready to use in about 5 minutes. There’s no store-bought pesto required, so the flavor is easy to get “just right” each and every time.

⭐⭐⭐⭐⭐ Featured Review

“I could drink this dressing! Super fresh tasting! I did fresh grated parmesean cheese and pine nuts and it was super creamy with a perfect amount of tang from the lemon and saltiness. I dressed a Cobb salad with chicken for a perfect summer dinner! My family loved the salad and dressing.” – Annette

pesto salad dressing with spoon in the jar.

Why You’ll Love This Pesto Dressing

It tastes amazing. There is so much flavor packed into this dressing recipe, it’s hard to believe the ingredients are so simple! It tastes like your favorite basil pesto, but in a convenient dressing that you can drizzle on everything.

It’s versatile. This pesto sauce can be used over quinoa bowls, pasta salads, potato salads, roasted vegetables, or as a marinade for chicken or tofu. It’s so delicious, you’ll want to eat it straight from the blender!

It can be customized. If you need a dairy-free or vegan salad dressing, you can omit the Parmesan cheese. It’s still delicious without it, and there are substitution ideas below if you want other ways to add creaminess.

It’s made with simple ingredients. Instead of calling for leftover pesto (which can vary significantly if you buy it from the store), this recipe uses just a handful of ingredients to create a fresh pesto flavor.

Pesto Vinaigrette INgredients

Fresh Basil. This is the most important addition, as dried basil won’t taste the same. Luckily, I do think the amount you use can be flexible. If you only have a half cup on hand, that should still work in this recipe. (And you can likely add a little extra, too!)
Olive Oil. Since olive oil is typically in pesto, we’re using it here, too. But any other neutral-flavored oil could work, as well.
Red Wine Vinegar. This variety of vinegar pairs well with Italian flavors, like basil and garlic. It’s quite tangy! But you can also use another vinegar if you need to.
Lemon Juice. The best pesto is always made with lemon juice, so I had to add some here for a fresh flavor. But, it can likely be skipped if you don’t have lemons on hand.
Garlic. Use fresh garlic cloves for the best flavor; the jarred stuff isn’t the same. I buy peeled garlic cloves in the produce section of the grocery store so I don’t have to peel them myself.
Parmesan. This adds a salty, umami flavor that really takes this dressing to the next level. But, fi you need a dairy-free option read the FAQs below.
Salt & Pepper. A good dressing needs plenty of salt, since it will be diluted when poured over a bunch of hydrating veggies. But you can taste and adjust as you go!

pesto dressing ingredients labeled in glass bowls.

How to Make Basil Pesto Dressing

Step 1:

In a high-speed blender, or food processor, combine the extra-virgin olive oil, red wine vinegar, fresh lemon juice, garlic, Parmesan cheese, fresh basil leaves, salt, and black pepper.

Secure the lid and blend until the basil breaks down and the dressing looks nearly a uniform green color. It’s okay if you still see a few flecks of basil throughout the dressing, but the goal here is for the dressing to be uniform, so you’ll get lots of flavor in each bite!

(We don’t want an oily dressing that separates from the other ingredients.)

Step 2:

Once the dressing is smooth, taste and make any adjustments, as needed. You can add extra basil, if you want to thicken the dressing even more, or add a pinch of red pepper flakes, if you’d like a little extra spice.

Pour the dressing into an airtight container with a lid. You should get about 1 cup of dressing from this recipe, so an 8 to 12 ounce mason jar is the perfect size.

Store it in the refrigerator until you’re ready to use it.

basil pesto salad dressing stored in a mason jar.

Serving Tips

When you’re ready to use the dressing, give the sealed jar a shake to make sure it’s well mixed, then drizzle it over your favorite salad ingredients, like romaine lettuce, cherry tomatoes, and sliced red onion.

It’s also delicious over roasted veggies, pizza, quinoa bowls, or your favorite cooked protein.

Storage Tip: This basil pesto vinaigrette will thicken when chilled in the fridge overnight. The best way to thin it out again is to let it sit on the counter for about 30 minutes before you plan on using it again. Or, to speed things up, you can hold the sealed jar until warm running water until it has a runny consistency again.

Pesto Vinaigrette FAQs

Can I replace the Parmesan cheese?

Yes, for a dairy-free dressing replace the Parmesan cheese with pine nuts, walnuts, or even almonds, which will also add creaminess. Or, for more of a cheesy flavor, try adding a small spoonful of white miso, which tastes like concentrated Parmesan cheese. (That’s why I use it in Vegan Cream Cheese and my cashew-based Caesar Salad!)

Can I use a different vinegar?

Yes, you can replace the red wine vinegar with apple cider vinegar or white wine vinegar for a similar flavor. (Balsamic vinegar might compete with the pesto taste, FYI.) Or, you can omit the vinegar and simply use more lemon juice, for a slightly less tangy flavor.

Can this dressing be frozen?

Yes! Pour the dressing into ice cube trays and place it in the freezer. Once frozen, you can pop out the cubes and store them in an airtight container to help preserve the flavor. When you’re ready to thaw the pesto dressing, place the cubes in an mason jar and let it thaw on the counter until it reaches a runny consistency again. Once it looks like salad dressing, you can store it in the fridge.

Can I make it creamy?

You can add more Parmesan cheese to this recipe for a creamier base, or try my other creamy pesto salad dressing, which is dairy-free.