Pesto Salad Dressing Recipes

EASY PESTO SALAD DRESSING

Easy Pesto Salad Dressing image

This simple Italian-inspired pesto vinaigrette recipe is fresh, vibrant and easy to make. Perfect on any salad as a main course or as a side dish with Italian food. (Easily vegetarian and vegan)

Provided by Helen Best-Shaw

Time 3m

Number Of Ingredients 6

Ingredients

4 tbsp good quality olive oil
3 tbsp apple cider vinegar
3 tbsp pesto (use vegan if needed)
2 tsp mustard (mild)
2 tsp honey (maple or agave syrup if needed)
salt & pepper to taste

Steps:

Place all the ingredients in a jar. Screw the lid on tightly and give a good shake.
Adjust the seasoning and serve over salad leaves.

Nutrition Facts : Calories 61 kcal, Carbohydrate 1 g, Protein 1 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 45 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

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

Ingredients

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

PESTO SALAD DRESSING

Pesto Salad Dressing image

Make and share this Pesto Salad Dressing recipe from Food.com.

Provided by Toby Jermain

Categories Salad Dressings

Time 10m

Yield 1 1/2 cups

Number Of Ingredients 10

Ingredients

2 cups packed fresh basil leaves or 2 cups fresh parsley leaves
1 tablespoon dried basil leaves, lightly crushed
1/3 cup chopped toasted walnuts
3 cloves garlic, chopped
2/3 cup extra virgin olive oil
2 tablespoons walnut oil (optional)
1/3 cup red wine vinegar
3/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 tablespoon freshly grated parmesan cheese

Steps:

In bowl of food processor, pulse the dried basil with the fresh basil (preferred) or parley.
Add walnuts, garlic, vinegar, salt, pepper and Parmesan cheese, snd pulse 4-5 times.
Add olive oil and optional walnut oil, and process for about 10 seconds, until mixture is finely chopped but not pureed.
Excellent with a hearty salad, freshly cooked pasta, cold cooked rice, or cold cooked chicken or turkey.

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