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pesto vinaigrette recipe
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5 from 3 votes

Pesto Vinaigrette

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!
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Condiment
Cuisine: Italian-American
Servings: 12 servings
Calories: 164kcal
Author: Briana

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: 164kcal | Carbohydrates: 2g | Protein: 2g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 3mg | Sodium: 263mg | Potassium: 52mg | Fiber: 0.3g | Sugar: 0.4g | Vitamin A: 254IU | Vitamin C: 3mg | Calcium: 40mg | Iron: 0.4mg