This pesto salad dressing is a fresh, herby blend that brings a burst of flavor to just about anything! It’s a tangy, vibrant sauce that’s anything but your average pesto dressing. You’ll find yourself reaching for it whenever your meal needs a quick, flavorful boost!
A Note From Kristen
I’ve always loved pesto sauce for pasta and dips, but when I found myself wondering what to do with my overgrown basil plant, I started experimenting with it as a salad dressing. That’s when I discovered a whole new level of flavor! The combination of lemon juice and apple cider vinegar brings a fresh brightness that perfectly complements the herbs, without overshadowing them. Plus, this dressing comes together in minutes with just a blender or food processor, using pantry staples you probably already have on hand. It’s become my go-to for adding a burst of flavor to greens, veggies, pasta bowls, and so much more. It’s perfect for making the most of fresh basil during the summer months. I hope you enjoy it as much as we do!
~Kristen
Ingredient Notes
Please keep in mind that this is just a quick overview. Visit the full recipe for amounts and instructions!
How to Make Creamy Pesto Salad Dressing
01
COMBINE
Add the basil, parsley, seeds, garlic, nutritional yeast (or cheese), lemon juice, vinegar, oil, water, sweetener, and pepper into a blender or food processor.
02
BLEND
Blend until smooth and pourable, scraping down the sides as necessary. If you prefer a thinner consistency, add more water, one tablespoon at a time.
03
ENJOY
Serve immediately or store in the refrigerator. Shake or stir before using. Enjoy!
Serving Ideas
- Drizzle over your favorite mixed green salad.
- Use as a vibrant dressing for pasta salad.
- Drizzle over rice, quinoa, or other grain bowls.
- Slather on toasted focaccia, then top with fresh sliced tomato and mozzarella cheese.
- Use as a spread for sandwiches or wraps.
- Drizzle over roasted veggies like these sweet potato slices.
- Use as a sauce base for pizza.
- Serve as a dipping sauce for raw vegetables like celery, carrot and snap peas.
- Serve as a spread for a charcuterie board alongside various cheeses and crackers.
Expert Tips
- When it comes to fresh herbs, avoid using wilted or older leaves as they may taste bitter or dull.
- If you don’t have a blender or food processor, you can finely chop the herbs and whisk the ingredients together by hand or use a mortar and pestle.
- Toasting the sunflower seeds before adding them to this creamy pesto dressing enhances their aroma and complexity, so I do not recommend skipping this step!
- Use just enough liquids to make the dressing pourable (but not watery!).
- While you can use the dressing right after making it, letting it sit in the refrigerator for at least 30 minutes will help thicken it, plus it will allow the flavors to meld better, resulting in a more cohesive-tasting dressing.
- Varieties of this pesto salad dressing that you can try include:
- Swapping half the basil leaves for spinach or arugula.
- Using honey as a sweetener.
- Adding some grated lemon zest.
- Blending in some sun-dried tomatoes.
- Adding some avocado or plant-based yogurt for additional creaminess.
- Including a dash of red pepper flakes if you like a bit of spice.
- Replacing the sunflower seeds with almonds, cashews, pine nuts, pumpkin seeds, or walnuts.
More Delicious Salad Dressing Recipes You Might Love
Pesto Salad Dressing Recipe
Ingredients
- ½ cup fresh basil leaves loosely packed
- 1 tablespoon fresh parsley
- 2 tablespoons toasted sunflower seeds see notes
- 1 garlic clove
- 1 tablespoon nutritional yeast or shredded Parmesan cheese if not vegan; use rennet-free Parmesan if vegetarian
- 1 tablespoon lemon juice fresh or bottled
- 1 tablespoon apple cider vinegar
- 3 tablespoons extra virgin olive oil
- 2 tablespoons water
- ½ teaspoon maple syrup or agave
- 1/8 teaspoon ground black pepper
- salt to taste
Method
- Put the basil, parsley, seeds, garlic, nutritional yeast (or cheese), lemon juice, vinegar, oil, water, sweetener, and pepper into a high-speed blender or food processor.
- Blend until smooth and pourable, scraping down the sides if needed. Add more water, 1 tablespoon at a time, if you prefer it thinner.
- Salt to taste.
- Use right away or refrigerate for up to 4 days. Shake or stir before using.
- Enjoy!
Notes
Nutrition
Nutritional information is automatically calculated using a third-party calculator and is an estimate only.
