Basil Pesto Vinaigrette

This fresh, green dressing brings summer salad to new heights!
By | May 24, 2015


In the bowl of your food processor (a blender will probably also work), combine the basil, garlic and pine nuts. Pulse until coarsely chopped. While the machine is running, drizzle in the olive oil, lemon juice and salt. Season to taste with freshly ground black pepper and blend until smooth. For best flavor, use immediately, or cover and store in the refrigerator for up to 3 days.

Note: This dressing is best served immediately, but will keep in the refrigerator, covered, for another day or two. 

And: Feel free to play around with the herbs and nuts used in this recipe! Mint or cilantro would be lovely additions or substitutions. The pine nuts blend right into the dressing, which is nice, but you could also experiment with almonds, cashews, pepitas and sunflower seeds.

Recipe and photo courtesy: Cookie + Kate.  Find more recipes and information at



Basil dressing
  • ½ cup packed fresh basil leaves
  • 1 clove garlic, roughly chopped
  • 3 tablespoons raw pine nuts
  • ½ cup extra-virgin olive oil
  • 2 tablespoons lemon juice (about 1 medium lemon, juiced)
  • ¼ teaspoon salt
  • Freshly ground pepper, to taste
Salad as shown
  • 4 ounces chopped romaine lettuce
  • 4 ounces fresh spring greens
  • 1 DeLallo SaladSavors in Sharp Asiago (shredded Asiago cheese, sun-dried tomatoes and marinated artichoke hearts)
  • Basil pesto vinaigrette, to taste
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