Creamy Pesto Dressing is a powerhouse sauce for salads, breads, dipping and drizzling. Ready in minutes and nice and zesty.

Why Make This Pesto Dressing

This dressing is so easy to make. All you need to do is blend the ingredients together.

This pesto dressing is creamy, so addictive and wonderful on many different meals.

Drizzle this pesto over my Margherita Flatbread or dip my Naked Tenders into it for the ultimate elevated flavors and meals. Additionally, you can add a spoonful to soups like my Healthy Zuppa Toscana.

Ingredients Needed

Fresh Basil. This is the base of the pesto dressing. Be sure there are no brown spots on the basil before purchasing. Additionally, you can make my Spinach Walnut Pesto if you want to add more nutrients to this dressing.

Pine Nuts/Walnuts. I use half pine nuts and half walnuts. You can use these interchangeably as long as the amount is 1/3 cup.

Dijon Mustard. This is a main component in the pesto dressing. I go for a creamy smooth dijon mustard with a nice bite.

Seasoning. Salt, pepper, oregano, red pepper flakes.

All other ingredients and measurements can be found in the recipe card below. 

Recipe Variations & Substitutions

Mayonnaise. Plain greek yogurt will also work. You can also skip the mayonnaise to make it more tangy and closer to a vinaigrette.

Vinegar. You can use any vinegar on hand, apple cider or red wine works as a great replacement.

Dijon Mustard. Feel free to add as much or as little as you’d like, the dijon adds a great tang to the dressing. You can also use whole grain mustard.

Olive Oil. This can be substituted with avocado oil.

Steps To Make This Recipe

Step One. Gather ingredients and add them to a small food processor or blender. Pulse the ingredients together. Add in water and continue to blitz the dressing, add water until it you reach your desired consistency.

Step Two. Taste the dressing, you may want to add a bit more Parmesan or seasonings, this is the time to do so. If you made the dressing too thin, add in 1 Tbsp more of nuts and blitz to thicken it up.

Step Three. Serve the dressing over salads, fish, on sandwiches, burgers or dip veggies into it. This dressing will keep in the refrigerator in an air tight container for up to 3 days. You can also freeze these dressing, however it will brown just a little in color, but will still taste amazing.

Note: you can make this dressing more creamy or less creamy and more like a vinaigrette with a few small tweaks! Add more mayonnaise for creamier texture. Add no mayonnaise or less to make it more like a vinaigrette.

Recipe FAQs

Recipe Tips

Use fresh garlic for a robust flavor. Adjust the amount to your taste preferences, as garlic can be quite potent.

Taste As You Go. Be sure to taste the pesto, you might want to adjust the seasoning since everyone has different salt preferences.

Extra Virgin Olive Oil. Choose a good-quality extra virgin olive oil for a rich and smooth texture. It’s a key ingredient, so use one you enjoy.

Storage Tip: If not using immediately, store pesto in an airtight container in the refrigerator. To prevent discoloration, you can top it with a thin layer of olive oil.

Flavor Variations: Get creative with your pesto by experimenting with different herbs, nuts, or cheeses. Try arugula, spinach, walnuts, or even pecans for unique flavors.

Pesto Dressing Pairings

This pesto dressing is great on so many things. I love it drizzled on my Breakfast Hash or Chicken Hash Brown Casserole. You can use it as a dressing on my Mediterranean Black Bean Salad, or drizzle over eggs.

Other Sauces & Dressings To Try

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