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!
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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, this crispy pesto cauliflower with parmesan, or this decadent pesto aioli.
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❤️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. It really doesn't get easier than that!
- 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 we used for this recipe. You can find more information for substitutions below.
- Pine nuts. Raw or toasted.
- Parmesan cheese. Freshly grated.
- Extra virgin olive oil. Use something high quality, since this makes up such a large part of the flavor.
- Red pepper flakes. Optional, but delicious! Add to taste and desired spice level.
Visit the recipe card for the full quantities and nutritional information.
✨Substitutions & Variations
Here are a few ways you can customize this dressing!
- Use pre-made pesto. You can use pre-made pesto in this recipe, like this walnut pesto. If you decide to do this, simply omit the added parmesan cheese, basil, garlic, and pine nuts.
- Use other fresh herbs. Add in other fresh herbs, like mint, thyme, parsley, dill, cilantro, and more if desired!
- No shallots. Sweet yellow onions or Vidalia onions can be swapped for shallots.
- Swap the pine nuts. If you don't have pine nuts, feel free to use almonds, pistachios, macadamia nuts, or walnuts instead.
- Swap the olive oil. If you don't have olive oil, use another neutral oil. Avocado oil would be our top choice.
- Swap the vinegar. You can use apple cider vinegar, white wine vinegar, balsamic vinegar, or white 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!
🔪Prep work
- Rough chop the garlic and shallots.
- Grate the parmesan.
- Measure out all ingredients.
📖Instructions
Add basil, pine nuts, shallots, garlic, red pepper flakes, and parmesan cheese to a food processor. (Image 1)
Squeeze in lemon juice. (Image 2)
Pulse a few times to combine. (Image 3)
Add in red wine vinegar, dijon mustard, and olive oil. (Image 4)
Process to combine, and taste. Adjust seasonings to taste. (Image 5)
Add to your favorite salad, like this delicious burrata salad! (Image 6)
Keep refrigerated until ready for use. Enjoy! (Image 7)
⭑Pro tip: If possible, allow the dressing to chill in the fridge for about 20 minutes or so before serving if you can!
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💭Frequently Asked Questions
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.
The dressing may separate and look clumpy when refrigerated because of the cooler temperatures. This is totally normal!
If the dressing separates, allow it to come to room temperature, and whisk vigorously, shake in a mason jar, or use the food processor again to re-emulsify.
You can make the pesto thinner by adding lemon juice, or even a bit of water if you prefer.
If you don't have fresh basil on hand you can swap for your favorite herbs, like cilantro, mint, or parsley. Please note that the flavor profile will change.
🥗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
- Steak salad
- Burrata caprese salad
- Lemon herb chicken
More Recipes To Consider
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📖 Recipe
Pesto Vinaigrette
Equipment
- food processor
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, kosher salt, black pepper, and red pepper flakes. Squeeze in the lemon juice. Pulse a few times to combine.2 cups basil leaves, 40 grams parmesan cheese, freshly grated, 34 grams pine nuts, 2 cloves garlic, rough chopped, 1 medium shallot, rough chopped, 1 teaspoon kosher salt*, ¼ teaspoon red pepper flakes, ¼ teaspoon black pepper, 2-4 tablespoons lemon juice*
- Add in Dijon mustard, and red wine vinegar. Pulse until smooth. Adjust seasonings to taste.2 teaspoons dijon mustard, 1-2 tablespoons red wine vinegar*
- Turn the food processor on, then begin slowly streaming in the olive oil. Continue mixing until the mixture is well emulsified.6 ounces extra virgin olive oil
- Taste, and adjust the seasonings.
- Store in an airtight container for up to 5 days. To freeze, store in freezer-safe bags for up to 6 months.
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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.
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