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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. 

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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). 

 

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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.

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This Pesto Vinaigrette recipe goes great with my Mediterranean Tuna & White Bean Salad!

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Pesto Vinaigrette

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This easy pesto vinaigrette comes together in just 10 minutes and is great on salads and pasta salads, or as a marinade for chicken, pork, tofu, or fish!
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Prep Time 10 minutes
Total Time 10 minutes
Course Condiment
Servings 6
Calories 45 kcal

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.

Cook's Notes

You 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.
Keyword Condiment, Easy, Marinade, Salads