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Pesto Vinaigrette
I’m obsessed with this Pesto Vinaigrette and am finding myself putting it on all of my salads these days. Idk about you, but personally I am not a fan of bottled dressings. It seems odd to me to buy a pre-made version of something that is so simple to make from scratch (not to mention so much more delicious!).
I use this Pesto Vinaigrette recipe on my Mediterranean Tuna & White Bean salad, but it is also amazing as a pasta salad dressing or poured over a bowl of quinoa and veggies. Keep a bottle of this easy salad dressing recipe in the fridge and you’ll be dipping into it all week.
Servings
6
Ready In:
10 Min
Good For:
Anything
Pesto Vinaigrette Ingredients
- 1/4 cup pesto (homemade or store-bought)
- 1 lemon, zested and juiced
- 2 tablespoons olive oil
- 1 1/2 teaspoons dijon mustard
- 1/4 teaspoon kosher salt
- freshly ground black pepper
Cook’s Notes:
The pesto vinaigrette may need more or less olive oil depending on the thickness of your pesto and the size of your lemon. Adjust as necessary. I recommend using this pesto recipe, which is a little on the thicker side (and insanely delicious).
Step by Step Instructions
Step 1
Finely grate the zest of 1 medium lemon into a small bowl (about 1 tablespoon zest). Juice the zested lemon into the bowl (about 3 tablespoons juice).
Step 2
Add pesto, olive oil, Dijon mustard, kosher salt, and several grinds black pepper. Whisk well to emulsify and combine.
Step 3
Taste for seasonings and add salt and pepper as necessary. If vinaigrette is too thick, add olive oil or lemon juice until desired consistency is achieved.
Step 4
Serve dressing over salads and pasta salads, or use as a marinade for chicken. pork, or fish.
This Pesto Vinaigrette recipe goes great with my Mediterranean Tuna & White Bean Salad!
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Pesto Vinaigrette
Ingredients
- 1/4 cup Pesto (homemade or store-bought)
- 1 Lemon, zested and juiced
- 2 tbsp Olive Oil
- 1 1/2 tsp Dijon Mustard
- 1/4 tsp Kosher Salt
- Freshly Ground Black Pepper
Instructions
- Finely grate the zest of 1 medium lemon into a small bowl (about 1 tablespoon zest). Juice the zested lemon into the bowl (about 3 tablespoons juice).
- Add pesto, olive oil, Dijon mustard, kosher salt, and several grinds black pepper. Whisk well to emulsify and combine.
- Taste for seasonings and add salt and pepper as necessary. If vinaigrette is too thick, add olive oil or lemon juice until desired consistency is achieved.
- Serve over salads and pasta salads, or use as a marinade for chicken. pork, or fish.