Pesto Salad Dressing Recipe
This easy pesto salad dressing recipe adds a bold, zesty twist, making it perfect for greens, grains, or pasta salads.
Servings: 4 servings
Calories: 135kcal
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
Instructions
- 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!
Video
Notes
To toast sunflower seeds, simply toss them into a dry skillet over high heat. Stir frequently for 1-2 minutes until the seeds smell toasty and start to turn golden.
Storage
Store the leftover pesto salad dressing in an airtight container like a Mason jar and keep it in the refrigerator for up to 4 days. For longer freshness, try pouring a thin layer of olive oil on top of the dressing before sealing.
You can also pour small portions of the dressing into ice cube trays, then put them in the freezer. Thaw the dressing cubes as needed before using.
Nutrition
Serving: 1serving | Calories: 135kcal | Carbohydrates: 3g | Protein: 2g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 2mg | Potassium: 97mg | Fiber: 1g | Sugar: 1g | Vitamin A: 246IU | Vitamin C: 4mg | Calcium: 14mg | Iron: 1mg
