This pesto dressing is bright, herby, and endlessly useful. It comes together in minutes with just three simple ingredients-pesto, olive oil, and rice wine vinegar. The result is a silky, flavorful dressing that adds vibrant, fresh flavor to salads, grain bowls, and roasted vegetables.
I often use it on my husband's favorite warm salad with roasted sweet potatoes and za'atar-spiced chickpeas. It's simple, nourishing, and easy enough for busy weeknights.
Ingredient Notes
- Pesto - Use homemade or store-bought-either works beautifully. Try my Walnut Pesto for a richer, nutty twist. Classic basil pesto gives that signature herby kick, but kale or spinach pesto is a great swap when basil isn't in season.
- Olive Oil (¼ cup) - Extra virgin olive oil adds a smooth, rich texture. You can also use avocado oil for a milder flavor.
- Rice Wine Vinegar (¼ cup) - Its mild sweetness balances the richness of the pesto and olive oil. White wine vinegar or apple cider vinegar works in a pinch.
- Optional Add-ins: For a creamier texture, blend in 2 tablespoons of Greek yogurt. If you like a touch of sweetness, add ½ teaspoon of honey or maple syrup to round out the acidity.
How to Make
Add 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. Stir well or shake vigorously until the dressing is fully combined and smooth.
If you prefer a creamier texture, blend the mixture in a high-speed blender or food processor until emulsified. For a thinner dressing, add water one teaspoon at a time until it reaches your desired consistency.
How to Serve
- Toss with fresh salad greens like arugula, spinach, or baby kale (try it with my Kale White Bean Salad).
- Drizzle over grilled or roasted vegetables for a burst of flavor.
- Stir into a grain bowl like these White Beans with Blistered Tomato Farro Bowls.
- Use as a marinade for chicken or shrimp before grilling.
- Spoon over warm roasted sweet potatoes and za'atar-spiced chickpeas for a hearty, satisfying meal.
Tips, Tricks, and Alterations
- Make it Creamy: Blend in 2 tablespoons of Greek yogurt or plain yogurt for a thicker, creamy version.
- Storage: Keep in an airtight jar in the refrigerator for up to 5-6 days. Shake or stir before using.
- Freeze Leftover Pesto: Freeze leftover pesto in an ice cube tray for easy portioning later.
- Add Some Heat: Add a pinch of red pepper flakes or cracked black pepper for extra zing.
- Sweeten It Up: Add ½-1 teaspoon of honey or maple syrup to balance the tang if desired.
Bringing More Flavor to Simple Cooking
Recipes like this pesto dressing are a reminder that small flavor boosters can completely transform simple meals. Keeping a few quick dressings, sauces, or condiments on hand-like my Citrus Dressing or Pickled Habaneros-is one of the easiest ways to make weeknight cooking more exciting without adding extra work. Little touches like these save time, reduce decision fatigue, and make even the most basic dinners feel fresh and balanced.
Recipe
Pesto Dressing
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 or shake well until smooth. For a creamier consistency, blend in a high-speed blender.
- Store in the refrigerator for up to 5-6 days. Shake before serving.
lily says
so easy and made for a great salad!