Pesto Salad Dressing

Course: Salad

Cuisine: Italian

Keyword: pesto salad dressing, pesto vinaigrette

Prep Time: 5

Cook Time: 0

Total Time: 5

Servings:

Calories: 136kcal

Author: Megan Gilmore

This Pesto Vinaigrette is super-easy to make, and will add a bright, fresh flavor to your next salad. It's also delicious over roasted veggies, pasta, chicken, and more!

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Equipment

Vitamix

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

Instructions

In a high-speed blender, combine the olive oil, vinegar, lemon juice, basil, Parmesan, garlic, salt, and black pepper. Secure the lid and blend until very smooth, about 60 seconds.
Stop and scrape down the blender, as needed, and once the dressing looks evenly blended, give it a taste and make any adjustments you like. Serve the dressing right away, or store it in an airtight mason jar in the fridge for up to 5 days. It will thicken when chilled, so be sure to let it come to room temperature again before serving the leftovers.

Notes

Nutrition information is for roughly 2 tablespoons of dressing. This information is automatically calculated, and is just an estimate, not a guarantee.

See the FAQ section of this post for substitution ideas & storage tips.

Nutrition