Pesto Buttermilk Dressing Recipes

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PESTO BUTTERMILK DRESSING



Pesto Buttermilk Dressing image

A good dressing is hard to beat; a great one is brilliant. We love a tangy blend of buttermilk and Greek yogurt. -Liz Bellville, Jacksonville, North Carolina

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 1-3/4 cups.

Number Of Ingredients 9

2/3 cup buttermilk
1/2 cup fat-free plain Greek yogurt
1/2 cup prepared pesto
1/4 cup shredded Parmesan cheese
1 tablespoon white wine vinegar
1 tablespoon grated lemon zest
1 garlic clove, minced
1/2 teaspoon coarsely ground pepper
1/8 teaspoon salt

Steps:

  • Place all ingredients in a jar with a tight-fitting lid; shake well. Refrigerate 1 hour. Just before serving, shake dressing again.

Nutrition Facts : Calories 50 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 165mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges

LEMON PESTO BUTTERMILK SALAD DRESSING



Lemon Pesto Buttermilk Salad Dressing image

A great use for leftover buttermilk, this delicious dressing is from May 2010's Canadian Living. No buttermilk on hand? No problem. Add 1 tbsp white wine vinegar or lemon juice per cup of milk and microwave just long enough to curdle, about 10 seconds.

Provided by Katzen

Categories     < 15 Mins

Time 5m

Yield 1 1/3 Cups, 4 serving(s)

Number Of Ingredients 7

2/3 cup buttermilk
1/2 cup light mayonnaise
1/3 cup basil pesto
1 tablespoon white wine vinegar
1 teaspoon lemon zest
1 pinch salt
1 pinch pepper

Steps:

  • Mix all ingredients together in an airtight container in the fridge, up to one week.

Nutrition Facts : Calories 130.7, Fat 10.5, SaturatedFat 1.9, Cholesterol 12.1, Sodium 325.3, Carbohydrate 7.5, Fiber 2.3, Sugar 3.3, Protein 2.9

STETSON SALAD WITH PESTO BUTTERMILK DRESSING RECIPE - (4.2/5)



Stetson Salad with Pesto Buttermilk Dressing Recipe - (4.2/5) image

Provided by johnwhorfin

Number Of Ingredients 15

1/2 cup dry Israeli (pearl) couscous, cooked according to directions and cooled
1 tablespoon olive oil
Salt and pepper, to taste
1 cup asparagus, cut into 1 inch pieces
2 cups arugula
1/2 cup chopped roasted hazelnuts
1/2 cup feta cheese, crumbled
1/2 cup super-sweet dried corn
DRESSING
1/2 cup basil pesto
1 shallot, chopped
1 cup buttermilk
Juice of one lemon
1/4 cup olive oil
Salt and pepper, to taste

Steps:

  • While couscous is cooking, heat up olive oil in a medium pan on medium high heat. Add asparagus pieces, and saute for 2-3 minutes, or until just tender crisp. Remove from heat and set aside to cool. In a large bowl, combine couscous, asparagus, arugula, hazelnuts, and feta. Toss with dressing to coat. You will likely have some dressing leftover. Just before serving, add dried corn. For the Dressing Add the ingredients except olive oil to a blender. Run the blender, slowly drizzling the olive oil as it blends into the dressing so it will emulsify. Add salt and pepper to taste (about 1/4 teaspoon of each).

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