This pesto salad dressing recipe is a tasty vinaigrette dressing made with homemade pesto and a few simple ingredients. This basil pesto salad dressing is perfect for any green salad, to top a potato, or as a dip for breadsticks or fresh vegetables.
Whenever I prepare pesto, I always save a little pesto to make a pesto salad dressing recipe. I don't know about you, but I always make extra pesto for different recipes. Basil pesto salad dressing is simple with leftover or a favorite prepared pesto.
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First, you need some prepared pesto. Although many store-bought pestos are available, most are loaded with oil.
Although pesto is made with healthy ingredients, it is weighed down by heavy oils. In my opinion, oil ruins the integrity of fresh herbs and ingredients.
Of course, pesto can be made without oil and tastes fresh and fabulous. Once prepared, oil-free basil pesto is added to a few other ingredients to create a tasty oil-free basil pesto dressing.
How to Turn Pesto into Salad Dressing
As I said before, many recipes and prepared pestos are available in stores, but I prefer to make oil-free versions.
Since I like both pesto recipes equally, here are two separate pesto recipes (one with nuts and one nut-free version). You pick whichever pesto suits your dietary needs.
And, if you love pesto, consider Vegan Pesto Pasta, or Potatoes with Pesto!
White Bean Pesto Ingredients
- Fresh Basil: Fresh basil is a must for homemade pesto.
- Garlic: I also prefer fresh garlic when making homemade pesto. However, jarred minced garlic works in a pinch.
- Navy/Cannellini Beans: Any white beans work well with this pesto dressing recipe.
- Water: Water is used in place of oil for an oil-free, healthier pesto recipe.
- Nutritional Yeast: Nutritional yeast gives the pesto it's vegan cheesy goodness.
- Lemon: Fresh lemon and lemon zest provides a fresh and tart flavor.
- Sea Salt: Sea salt enhances all the ingredients and seals the deal.
Cashew Basil Pesto Ingredients
- Kale or Basil: You can use kale instead of basil for a kale pesto rather than a basil pesto.
- Raw Cashews: Raw cashews are the creamy component of this version of the pesto recipe
- Garlic: Again, fresh garlic is my favorite for the best flavor.
- Organic Vegetable Broth: Vegetable broth adds more flavor to the pesto, or you can use water. This is the emulsifier in the absence of oil.
- Lemon Juice and Zest: Lemon juice and zest give the pesto pizzaz.
- Nutritional Yeast: Nutritional yeast is a healthy way to get a rich cheesy flavor but dairy free.
- Garlic Salt: Garlic salt or sea salt helps enhance the rest of the ingredients.
How to Make Basil Pesto Salad Dressing
In order to make a tasty pesto dressing, all you need is a few simple ingredients:
- Prepared Pesto: Choose one of the pesto recipes: the white bean or cashew versions provided, or choose your favorite store-bought vegan pesto.
- Apple Cider Vinegar: Apple cider vinegar adds acid to the basil pesto salad dressing.
- Dijon Mustard: Dijon mustard gives the pesto dressing a rich and flavorful profile.
- Lemon Juice: I prefer fresh lemon juice for freshness.
- Maple Syrup: Maple syrup gives the dressing a slight sweetness.
- Water: Water is used without oil in this vegan salad dressing recipe.
Then, all you need is a high-speed blender, a delicious fresh green salad, and a fork.
Salad Ingredients
Although this dressing is perfect for any salad, I made a simple salad. But feel free to add your favorite veggies, beans, croutons, and other salad goodies.
- Romaine Lettuce
- Purple Cabbage
- Red Onion
- Red Bell Pepper
- Tri-Colored Tomatoes
- Cucumber
Other Recipes for Basil Pesto Salad Dressing
- Drizzle on a baked potato
- Use as a dip for Pesto Bread
- As a dip for fresh vegetables
- Dip vegan pizza or breadsticks
- Potatoes with Pesto
- You can add to your favorite coleslaw ingredients.
- I love this dressing drizzled over cooked vegetables like broccoli or cauliflower. Or, toss vegetables in the pesto dressing and roast them. YUM!
- Stir in mashed potatoes.
- Toss in pasta.
- Put a scoop into your favorite vegan soup recipe.
- Spread on bread or add to avocado toast.
Recipe FAQS
As long as it forms part of a diverse diet with plenty of vegetables, fiber, and moderate levels of protein and dairy, there's no need to worry about pesto being bad for you. It's packed with nutrients and healthy fats needed in a well-balanced diet. My oil-free version is even more nutritious.
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.
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. Making homemade pesto at home is much cheaper.
Tips
- I always plan to make pesto when I incorporate it into a main meal, knowing I will have extra pesto to make the basil pesto salad dressing.
- To freeze pesto, I suggest using an ice cube tray or Souper Cubes, in two Tablespoon servings, so I can easily add pesto to other recipes throughout the next few months.
- Frozen basil will stay fresh in the freezer for 6 months.
- When using frozen basil, I suggest thawing it overnight in the refrigerator if you plan to utilize it for salad dressing. However, if used in hot potatoes or pasta, you can throw the frozen pasta cubes directly in the hot food to melt appropriately.
- When I serve pesto with bread, I also like to sprinkle vegan Parmesan cheese on top.
The next time you make a salad, try this delicious basil pesto salad dressing recipe!
More Delicious Vegan Dressing and Dips
If you love this basil pesto salad dressing recipe, give us a 5-star review and comment blow. We would love to hear from you!
📖 Recipe
Easy Pesto Salad Dressing
Ingredients
Pesto Salad Dressing
- ¼ cup prepared pesto two options provided or prepared pesto
- ¼ cup apple cider vinegar
- 1 teaspoon lemon juice
- ⅛ cup water
- 1 teaspoon maple syrup or agave
Nut-free, oil-free Pesto (option 1)
- ¼ cup nut-free pesto
Oil-Free Nut Pesto (option 2)
- ¼ cup oil-free nut pesto
Instructions
- Choose a prepared pesto option or a store-bought version.
- Place ¼ cup pesto and the remaining ingredients in a high-speed blender.
- Blend until smooth.
- Cover and place in the refrigerator until ready to serve.
Notes
- I always plan to make pesto when I incorporate it into a main meal, knowing I will have extra pesto to make the basil pesto salad dressing.
- To freeze pesto, I suggest using an ice cube tray or Souper Cubes in two Tablespoon servings so I can easily add pesto to other recipes throughout the next few months.
- Frozen basil will stay fresh in the freezer for 6 months.
- When using frozen basil, I suggest thawing it overnight in the refrigerator if you plan to utilize it for salad dressing. However, if used in hot potatoes or pasta, you can throw the frozen pasta cubes directly in the hot food to melt appropriately.
- When I serve pesto with bread, I like sprinkling vegan Parmesan cheese on top.
Nutrition
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
Kathy
Recipe for the cashew pesto???
Kathy Carmichael
Hello, there is a link in te recipe card for both pestos in the recipe card.
Jean Milligan
Delicious
Kathy Carmichael
Hi Jean, yay! I'm so glad you enjoyed the dressing. Try drizzling it on a baked potato or roasted vegetables if you have extra. Thanks for taking the time to rate the recipe and comment. I appreciate you!