There are days when a salad just needs a little something extra—a burst of flavor, a zingy twist, a dose of magic to take it from meh to marvelous. Enter Basil Pesto Vinaigrette: a vibrant, herb-forward dressing that fuses the rich, nutty depth of traditional pesto with the tangy brightness of a classic vinaigrette. If you're someone who gets excited about easy salad dressing recipes that pack a punch, you're going to fall hard for this one. Whether you're drizzling it over grilled vegetables, tossing it with baby greens, or using it to marinate chicken, this dressing might just become your go-to flavor booster.
Basil Pesto Vinaigrette
Prep Time 10 minutes mins
Total Time 10 minutes mins
Course Condiment
Cuisine Italian
Servings 1 Cup (roughly 8 servings)
Food processor or blender Crucial for achieving a smooth vinaigrette consistency. If you don’t have one, a mortar and pestle will work for the pesto, and you can whisk in the oil and vinegar by hand.
Measuring cups and spoons Precision helps balance flavors in dressing vinaigrette.
Mason jar or dressing bottle For storage and easy shaking before use.
Rubber spatula To scrape down the sides and make sure every bit gets used.
- 1 cup fresh basil leaves: This is the heart of the pesto flavor. Make sure they are bright green and not wilted.
- 1/4 cup grated Parmesan cheese: Adds that savory umami that makes pesto shine.
- 2 tablespoons pine nuts: Toasted slightly to enhance their nutty flavor. You can substitute with walnuts or almonds for a twist.
- 1 garlic clove: Raw for a bit of bite or roast it if you want a mellow touch.
- 1/2 cup extra virgin olive oil: The base of your oil and vinegar salad dressing.
- 2 tablespoons white wine vinegar: Brings the acidic balance. You can also use apple cider vinegar or lemon juice.
- 1/2 teaspoon Dijon mustard: Optional but helps emulsify the vinaigrette and adds complexity.
- Salt and pepper to taste: Always taste and season at the end.
Toast the Pine Nuts
In a small dry skillet over medium heat, toast the pine nuts for about 3 minutes until golden and fragrant. Shake the pan often to prevent burning.
Blend the Base
In your food processor, add the basil, Parmesan, garlic, and toasted pine nuts. Pulse a few times until roughly chopped.
Add the Acid and Emulsifier
Pour in the white wine vinegar and Dijon mustard. Pulse again to incorporate.
Drizzle in the Oil
With the motor running, slowly drizzle in the olive oil. This creates that creamy vinaigrette texture we love.
Season and Taste
Add salt and pepper to your preference. Blend one final time and give it a taste test.
Store or Serve
Pour the vinaigrette into a mason jar or bottle. Shake well before each use.
Perfect Pairings for Basil Pesto Vinaigrette
- Caprese Salad: Drizzle this over a simple plate of fresh tomatoes, mozzarella, and basil for an Italian vinaigrette dressing moment.
- Grilled Chicken Salad: Use it as a marinade and dressing in one. It's ideal for summer dinners.
- Roasted Veggie Bowls: Toss warm vegetables with this vinaigrette salad for a comforting yet bright dish.
- Pasta Salad: Mix with cooked pasta, cherry tomatoes, olives, and artichoke hearts for a twist on a classic salsa recipe.
- Crusty Bread Dip: It even doubles as a punchy dip for crusty sourdough.
FAQs: All About the Ingredients and Substitutes
1. Can I use dried basil instead of fresh?
Fresh basil is essential for that vibrant, herbal flavor. Dried basil just doesn’t cut it in homemade vinegarette dressings.
2. What vinegar is best for this vinaigrette dressing recipe?
White wine vinegar strikes a balance of acidity and subtle sweetness, making it a top pick for healthy vinaigrette recipes. However, red wine vinegar or apple cider vinegar work well too.
3. Can I make it nut-free?
Absolutely. Skip the pine nuts and use sunflower seeds or just extra cheese to maintain the creamy texture.
4. What about making it dairy-free?
Use nutritional yeast in place of Parmesan for a plant-based version that still tastes rich.
5. Should I use olive oil or another type?
Extra virgin olive oil is ideal for salad dressing recipes vinaigrette-style, as it adds that fruity depth. But avocado oil is a good neutral alternative.
6. What type of container should I use to store it?
A glass mason jar with a tight lid is perfect. It allows for easy shaking before each use, which is essential with vinegrette dressing recipes as they tend to separate.
7. Is this good for meal prep?
Definitely. It holds up well in the fridge for up to a week. Just give it a good shake before using.
8. What salads work best with this dressing?
Any salad with Mediterranean or Italian roots will shine. Think arugula and shaved Parmesan, or spinach with roasted red peppers. This is a star among salad dressing recipes healthy and full of flavor.
