Lemon Pesto Dressing

Bowl of pesto salad dressing with whisk.

Course: Sauce

Cuisine: American

Prep Time: 5

Cook Time: 0

Total Time: 5

Servings: people

Calories: 299kcal

Author: Platings and Pairings

This Lemon Pesto Salad Dressing is the best way to step up your salad game. Easy to make with homemade or store-bought pesto, it’s a fragrant and vibrant vinaigrette that elevates your salads (and more!) with tangy, fresh flavors.

Print Recipe

Equipment

Food processor

Ingredients

Pesto: Makes ⅔ cup (or Use 2/3 Cup Store-Bought Pesto)

2 cups fresh basil leaves no stems
3 Tablespoons pine nuts or walnuts
2 large cloves garlic
½ cup olive oil extra-virgin
⅓ cup parmesan cheese grated

Pesto Dressing:

2 Tablespoons lemon juice
1 Tablespoon red wine vinegar
¼ cup olive oil extra virgin
Salt and pepper to taste

Instructions

Pesto (If you're using store-bought pesto, skip this step):

Combine 2 cups fresh basil leaves, 3 Tablespoons pine nuts (or walnuts) and 2 large cloves garlic in a food processor and process until very finely minced.
With the machine running slowly drizzle in ½ cup olive oil and process until the mixture is smooth.
Add ⅓ cup parmesan cheese and pulse to just combine.

To Make the Pesto Dressing:

Add 2/3 cup pesto to a mason jar. Add 2 Tablespoons lemon juice, 1 Tablespoon red wine vinegar, ¼ cup olive oil and black pepper and hake to emulsify. ***

Notes

*** You can also do this directly in your food processor if making the pesto from scratch.

Tips and tricks

I like smooth salad dressing but you can mix the ingredients by hand for a chunkier pesto vinaigrette.
If you prefer a lighter consistency, dilute the dressing with more lemon juice, vinegar, or a splash of water.
Taste as you go! A harmonious balance of pesto, EVOO, and acidity from lemon juice and vinegar is crucial, so add more lemon/herbs/oil/salt as needed.

Make ahead and storing

To make this salad dressing with pesto ahead of time, prepare it as instructed, then store it in an airtight jar in the refrigerator for 3 to 4 days.
It can also be frozen, but it won’t be quite as good as the freshly made version. After it thaws, try blending the dressing in a food processor to restore its original consistency.

Nutrition