If you love fresh herbs and bold flavors, this easy basil pesto vinaigrette is about to become your new go-to salad dressing. With just three simple ingredients—pesto, olive oil, and rice wine vinegar—you can whip up a bright, herbaceous, and versatile dressing in minutes. Whether you drizzle it over fresh salads, toss it with pasta salad, or use it as a marinade, this creamy pesto dressing is the perfect way to add much flavor to any dish. It's the dressing for my husband's favorite warm salad Roasted Sweet Potato and Za’tar Chickpeas Warm Salad.
Ingredient Notes
This homemade salad dressing is made with simple ingredients, but each one plays a key role in creating the best flavor.
- Pesto (½ cup) – You can use homemade pesto or store-bought pesto, depending on what you have on hand. A classic basil pesto works great, but feel free to experiment with spinach pesto, kale pesto, or even sun-dried tomato pesto for a twist.
- Olive Oil (¼ cup) – Extra virgin olive oil is ideal for this recipe, but avocado oil or vegetable oil can be substituted if needed.
- Rice Wine Vinegar (¼ cup) – This mild, slightly sweet vinegar balances out the richness of the pesto and olive oil. If you don’t have rice wine vinegar, white wine vinegar, red wine vinegar, or apple cider vinegar will also work.
How to Make
This creamy pesto salad dressing comes together in just a few quick steps, making it an easy dressing for any meal.
Start by adding ½ cup of pesto to a small bowl or mason jar. Pour in ¼ cup of olive oil and ¼ cup of rice wine vinegar. Give everything a good stir until well combined. If you prefer a thinner dressing, add a little water, one teaspoon at a time, until you reach your desired consistency.
I typically combine the ingredients in a mason jar and shake vigorously until well mixed. For a smoother, more emulsified texture, blend everything in a high-speed blender, immersion blender, or food processor until creamy.
How to Serve
This basil pesto dressing is incredibly versatile! Here are a few creative ways to use it:
- Toss with fresh salad greens like arugula, spinach, or mixed baby greens. Try this kale white bean salad.
- Drizzle over grilled vegetables for a burst of flavor.
- Add to a green bowl like this white beans with blistered tomato farro bowls.
- Mix into pasta salads or grain bowls for a bright, herby kick.
- Use as a marinade for chicken, shrimp, or tofu before grilling.
- Stir into potato salads or drizzle over roasted potatoes.
- Serve as a vegetable dip alongside cherry tomatoes, cucumbers, or bell peppers.
Tips, Tricks, and Alterations
- Make it Creamy – For a thicker, creamy pesto dressing, blend in 2 tablespoons of Greek yogurt or plain yogurt.
- Storage – Store leftover vinaigrette in an airtight container or mason jar in the refrigerator for up to 5-6 days. Give it a good stir or shake before using.
- Freeze Leftover Pesto – If you have leftover pesto, freeze it in an ice cube tray for easy portioning in future recipes.
- Add Some Heat – If you like a little spice, sprinkle in some red pepper flakes or freshly cracked black pepper.
Recipe
Pesto Vinaigrette Recipe
Ingredients
- ½ cup pesto
- ¼ cup extra virgin olive oil
- ¼ cup rice wine vinegar
Instructions
- In a small bowl or mason jar, combine ½ cup pesto, ¼ cup olive oil, and ¼ cup rice wine vinegar.
- Stir well until fully combined. For a smoother consistency, blend in a high-speed blender or food processor.
- Store in an airtight container in the refrigerator for up to 5-6 days.
- Shake or stir before serving. Enjoy on fresh salads, pasta salads, grilled vegetables, or as a marinade.
lily says
so easy and made for a great salad!