Pesto Vinaigrette Recipe (2024)

Published: Jul 25, 2022 by Briana · This post may contain affiliate links.

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This Easy Basil Pesto Vinaigrette takes the flavors of classic basil pesto, and makes it the perfect topping for a variety of green salads, pasta salad, and more! It's easy to make, and will make your next salad your new favorite salad!

The key to eating your veggies is to make them absolutely irresistible! We're super into fresh herbs and homemade pesto, and if that's you too, then you will really love this simple recipe.

It's a great way to liven up summer salads, like this burrata salad, or use up leftover pesto! Dress leafy greens like baby arugula, kale, lettuce, and more with this easy dressing.

If you've ever had sweetgreen, we'd like to compare this dressing to their pesto vinaigrette! It is certainly inspired by it.

Love pesto? Be sure to check out our walnut pesto recipe, this creamy pesto pasta, this pesto butter salmon, or this crispy pesto cauliflower with parmesan, or this decadent pesto aioli.

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❤️Why you'll love this
🌿Ingredients
✏️Ingredient Notes
📖Instructions
🥗What to eat with this dressing
🥣Storage
More Recipes To Consider
📖 Recipe
💬 Community

❤️Why you'll love this

Simple ingredients: You can find everything you don't already have on hand at any grocery store, but overall, this is made with kitchen staples and basic ingredients. You can use your own walnut pesto sauce, or you can buy a jar at the grocery store.
Quick & easy: This dressing takes 5 minutes from start to finish. Dinner can be on the table in minutes!
Packed with flavor: Take any side salad from boring, to a mouthwatering one with this simple upgrade!
Naturally gluten-free: Nothing funky in here, just lots of tasty, natural ingredients!

🌿Ingredients

Here are the ingredients used in this recipe. You can find the full quantities and nutritional information in the recipe card.

✏️Ingredient Notes

Pine nuts - Raw or toasted.
Fresh basil leaves
Parmesan cheese - Freshly grated.
Extra virgin olive oil - Use something high quality, since this makes up such a large part of the flavor.
Kosher salt & black pepper - To taste.
Shallots - If desired. Yellow onions can also be used.
Fresh lemon juice
Red pepper flakes - Optional, but delicious! Add to taste and desired spice level.
Red wine vinegar
Dijon mustard

✨Substitutions & Variations

If you follow a different diet type, or want to change a few things, here's a few suggestions for you!

Use other fresh herbs - Add in other fresh herbs, like mint, thyme, parsley, dill, cilantro, and more if desired!
Swap the vinegar - You can use apple cider vinegar, white wine vinegar, or balsamic vinegar in place of red wine vinegar.
Dairy free or vegan - To make this recipe vegan or dairy free, simply use your favorite parmesan cheese substitute or plant-based parmesan cheese.
Add a lemony punch - You can use all lemon juice instead of lemon juice and vinegar. Add some lemon zest as well for extra flavor!

📖Instructions

🔪Prep work

Rough chop the garlic and shallots.
Grate the parmesan.
Measure out all ingredients.

Add basil, pine nuts, shallots, garlic, red pepper flakes, and parmesan cheese to a food processor.

Squeeze in lemon juice.

🥗What to eat with this dressing

Luckily, this recipe can be used for lots of things, and it's hard to go wrong. Here are a few suggestions.

Lemon garlic green beans
Burrata and prosciutto salad
Sirloin steak salad with roasted veggies and mozzarella
Burrata caprese salad
Lemon herb chicken

🥣Storage

This dressing can be stored in an airtight container in the fridge for up to 5 days, but it should be consumed earlier, rather than later. It also freezes well if stored in freezer-safe bags for up to 6 months.

More Recipes To Consider

Creamy Pesto Pasta Recipe
Pesto Cauliflower with Crispy Parmesan
Pesto Butter Salmon
Burrata Salad Recipe

Did you try this recipe? Make sure to leave a 5-star review below!🌟 This helps other readers find our recipes and encourages them to try them. Also, be sure to leave a comment with your experience. Follow along, and tag@AFullLivingon Instagram with your photos!

📖 Recipe

Pesto Vinaigrette

Briana

This Pesto Vinaigrette is an easy combo of classic ingredients, transformed into a delicious dressing. Take any salad to the next level with this yummy basil pesto dressing!

5 from 3 votes

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Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

Course Condiment

Cuisine Italian-American

Servings 12 servings

Calories 164 kcal

Ingredients

▢ 2 cups basil leaves (two large handfuls)
▢ 40 grams parmesan cheese, freshly grated
▢ 34 grams pine nuts (¼ cup)
▢ 2 cloves garlic, rough chopped
▢ 1 medium shallot, rough chopped
▢ 1 teaspoon kosher salt* (start by adding ½ a teaspoon, then add more to taste)
▢ ¼ teaspoon red pepper flakes
▢ ¼ teaspoon black pepper
▢ 2-4 tablespoons lemon juice* (to taste, add more as needed. We usually add a total of 4 tablespoons)
▢ 1-2 tablespoons red wine vinegar* (or to taste, we usually add 1 tablespoon)
▢ 2 teaspoons dijon mustard
▢ 6 ounces extra virgin olive oil

Instructions

In a food processor, add basil leaves, garlic, shallots, parmesan, pine nuts, and dry seasonings. Squeeze in lemon juice. Pulse a few times to combine.
Add in dijon mustard, red wine vinegar, and olive oil. Pulse until smooth. Adjust seasonings to taste.
Store in an airtight container for up to 5 days. To freeze, store in freezer-safe bags for up to 6 months.

Notes

Add salt and other seasonings to taste. It's best to add a little less at first and then add more if desired.
The same goes for the vinegar and lemon juice as well. Start with less, then add more if you prefer more acid.
Red pepper flakes are optional.

Nutrition

Calories: 164kcalCarbohydrates: 2gProtein: 2gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gCholesterol: 3mgSodium: 263mgPotassium: 52mgFiber: 0.3gSugar: 0.4gVitamin A: 254IUVitamin C: 3mgCalcium: 40mgIron: 0.4mg

Tried this recipe?Leave a comment below and tag @AFullLiving on social!

FAQs

Does pesto have vinegar in it? ›

What is pesto dressing made of? A classic pesto recipe consists of oil, cheese, nuts, herbs, and garlic. I love to add less oil while increasing more acidic ingredients like apple cider vinegar and lemon juice, lowering the fat content and giving it a brighter, sharper flavor.

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What are some common mistakes to avoid when making vinaigrette? ›

12 Mistakes Everyone Makes When Making Homemade Vinaigrette

Estimating measurements for all ingredients. inspiredbyart/Shutterstock. ...
Using the wrong oil. ...
Using the wrong vinegar. ...
Leaving out the emulsifier. ...
Skipping the mustard. ...
Forgetting to check expiration dates. ...
Not using fresh herbs. ...
Using vinaigrette only on salad.

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Aug 18, 2022

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Is pesto unhealthy or healthy? ›

Because its ingredients include olive oil, nuts, and cheese, pesto can be high in calories and fat. However, the fat is primarily unsaturated and may have heart health benefits. Pesto is also full of antioxidants that can help protect your cells from damage.

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Why is pesto so high in fat? ›

That's largely down to the fact that most pesto sauces contain generous amounts of oil, nuts, and cheese. All three of these are high in fat and calories, so eating too much pesto, too regularly, and not getting enough exercise can ultimately be fattening.

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Why does my homemade pesto taste bad? ›

The most common reason for pesto tasting bitter is that the olive oil is past its best and has started to turn rancid. If the pesto has been made in a food processor or blender, there's also the possibility that it has turned bitter from the crude, sheering action of the blades.

What makes pesto taste so good? ›

Traditional pesto is a thick, green sauce that tastes bright and herby from the basil, and salty and rich from the cheeses and pine nuts. It should be garlicky, with pleasant grassiness from good quality olive oil.

What is the difference between pesto and pesto genovese? ›

While traditional pesto alla Genovese typically includes non-vegetarian cheeses (including Parmigiano Reggiano and Pecorino Sardo), pesto by nature invites interpretation - feel free to substitute the traditional cheese for a vegetarian alternative.

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Why is pesto so expensive? ›

Its scarcity, plus the fact that the plants are picked roots, soil, and all to ensure that only juvenile leaves make it into pesto, makes it extraordinarily expensive and something that only premium, artisan pesto makers can justify using.

Get More Info Here ›

How long does pesto last in the fridge? ›

Pesto will last in the fridge for up to 2 weeks. If you've stored it in the freezer, it will last for 6 months. When you're ready to use frozen pesto, thaw it overnight in the fridge or place the container of pesto in a bowl of warm water for a quicker thawing time. Do not try to thaw frozen pesto by microwaving it!

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Should you let pasta cool before adding pesto? ›

It is better to mix your pesto to fresh boiled pasta, not for taste-reasons but for a rather practical issue: unseasoned pasta gets sticky when it cools down and you won't be able to mix it properly.
If you please to have your pasta with pesto cold, season it warm and let it then cool down.

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Aug 3, 2023

Keep Reading ›

What is the stabilizer in a vinaigrette? ›

An emulsifier is used in a vinaigrette to stabilize the oil and vinegar. Common emulsifiers include egg yolks, soy lecithin, and mustard. These ingredients all include lecithin--the stabilizing compound. In many vinaigrettes, mustard is the go-to stabilizer.

What goes on first oil or vinegar? ›

First Oil, Then Vinegar. It's somewhat akin to the old Far Side adage, "First Pants, Then Shoes." If you add the vinegar first, the oil slides off and ends up in a puddle at the bottom of the bowl, instead of coating every leaf. 3 to 1. This is the standard ratio of oil to vinegar: three parts oil to one part vinegar.

What can I use to emulsify a vinaigrette? ›

Emulsifiers mix easily with both oil and water and act as the glue that keeps your vinaigrette from separating. Common ingredients used as emulsifiers in vinaigrettes include Dijon mustard, honey, egg yolks, tomato paste or even roasted garlic (some are better emulsifiers than others).

See Details ›

What does pesto dressing taste like? ›

Traditional pesto is a thick, green sauce that tastes bright and herby from the basil, and salty and rich from the cheeses and pine nuts. It should be garlicky, with pleasant grassiness from good quality olive oil.

Read On ›

Is pesto healthier than pasta sauce? ›

The Bottom Line. Pesto is higher in calories than some sauces but it's also made with super-healthy ingredients, like basil, olive oil and nuts. I find it's a great way to add more flavor to pasta dishes and even vegetables and proteins.

Learn More Now ›

What is the meaning of pesto dressing? ›

pes·to ˈpe-(ˌ)stō : a sauce made especially of fresh basil, garlic, oil, pine nuts, and grated cheese.