If you’ve got pesto in the fridge, you’re almost halfway to this simple, 3-ingredient, flavorful pesto salad dressing. It’s creamy, tangy, and easy to make. No blender needed.
This pesto salad dressing is one of those recipes that feels too simple to be this good. It brings strong flavor with almost no effort.
The pesto already has herbs, garlic, nuts, and cheese, so most of the seasoning is built in. Add lemon juice for brightness and a bit of olive oil to thin it out into a pourable dressing, and that’s it.
It’s a solid back-pocket recipe for when you want a dressing that’s not plain or sweet. You can use store-bought pesto or homemade, like my vegan oregano pesto for something more earthy, or pumpkin seed pesto.
You don’t need a blender or food processor. Just a jar or bowl and a fork or whisk. It keeps well in the fridge for a few days, and it also works as a drizzle for grilled vegetables, pasta salads, or grain bowls.
Ingredients
See the recipe card for exact amounts.
- Basil pesto: The base of this dressing. Homemade pesto works or store-bought.
- Extra virgin olive oil: Adds smooth texture and helps thin the pesto into a dressing.
- Lemon juice: Brightens the dressing and balances the richness.
- Salt and pepper: Season to taste.
Substitutions
- Pesto: You can use any type of pesto here. Basil is classic, but oregano pesto or arugula pesto both work well. For nut-free versions, try using my pumpkin seed pesto.
- Lemon juice: Try white wine vinegar or apple cider vinegar in place of lemon juice. I haven’t tested this, but I would recommend you use a little less and taste as you go, since vinegar can be punchier.
Instructions
This recipe is quick to make and doesn’t need any special equipment. All you need is a jar with a lid or a small mixing bowl and a fork or whisk.
- Add the pesto, olive oil, and lemon juice to a jar or bowl.
- Stir or shake everything together until it’s fully combined.
- Taste and add salt and pepper as needed.
- Store in the fridge for about 5-7 days.
Tips for making Pesto Salad Dressing
- Use your favorite pesto. The flavor of your dressing depends mostly on the pesto you use.
- Don’t skip the lemon juice; it brings acidity and balances the richness.
- Shake or stir well. The oil and pesto can separate, so make sure to mix it really well until it’s smooth and pourable. A sealed jar is the easiest way.
- Taste before seasoning. Pesto can be salty. Always taste before adding more salt.
- Serve at room temperature. Olive oil can firm up in the fridge. Let the dressing sit out for a few minutes and give it a good shake or stir before serving.
- Use it as more than a salad dressing. This works on cold pasta salads, roasted veggies, cooked grains, or even as a spread for sandwiches or wraps.
What to serve with Pesto Salad Dressing
This pesto salad dressing goes with almost anything you’d usually serve with vinaigrettes, but with more flavor. Use it on a veggie salad or something like grilled chicken or shrimp, or smashed potatoes for a simple weeknight dinner.
For something more filling, drizzle it over a grain bowl or a cold pasta salad.
More Condiment & Dip Recipes
Storage
Store leftover pesto salad dressing in a small jar or an airtight container in the fridge. It’ll keep for about 5-7 days.
The olive oil may solidify when chilled; this is normal. Just let it sit at room temperature for 10 to 15 minutes, then stir or shake well before using.
FAQs
Yes, store-bought pesto works well and saves time.
Pesto Salad Dressing Recipe
Ingredients
- ½ cup basil pesto
- ¼ cup extra virgin olive oil
- 2 tablespoons lemon juice
- salt + pepper
Instructions
- Add the pesto, olive oil, and lemon juice to a jar or bowl.
- Stir or shake everything together until it’s fully combined. Taste and add salt and pepper as needed.
- Store in the fridge for 5-7 days.
Notes
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
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