Pesto Salad Dressing
Make your summer salads come alive with this easy dressing!
Servings: 4
Calories: 202kcal
Ingredients
- 4 tablespoons pesto
- 1 tablespoon lemon juice
- 4 tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- In a medium bowl, whisk together pesto and lemon juice.
- Slowly drizzle in olive oil, whisking constantly.
- Whisk in salt and pepper.
- Taste, and add more salt or pepper as necessary.
Notes
Storage Tips:
This dressing lasts about two weeks in the refrigerator. Thanks to the lemon juice, the pesto doesn’t become discolored over time. Shake well or give it a good whisk before using, as the oil will separate as it sits. Expert Tips:
To make your own pesto, try our recipes for Simple Basil Pesto and Lemon Ramp Pesto. The consistency of this dressing will vary depending on how runny or thick your pesto is. Also, you may find you want a thicker dressing to dollop on a mozzarella ball, or a thinner dressing to toss with a green or pasta salad. Adjust the amount of olive oil you add accordingly.
This dressing lasts about two weeks in the refrigerator. Thanks to the lemon juice, the pesto doesn’t become discolored over time. Shake well or give it a good whisk before using, as the oil will separate as it sits. Expert Tips:
To make your own pesto, try our recipes for Simple Basil Pesto and Lemon Ramp Pesto. The consistency of this dressing will vary depending on how runny or thick your pesto is. Also, you may find you want a thicker dressing to dollop on a mozzarella ball, or a thinner dressing to toss with a green or pasta salad. Adjust the amount of olive oil you add accordingly.
Nutrition
Calories: 202kcal | Carbohydrates: 1g | Protein: 2g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 17g | Cholesterol: 4mg | Sodium: 238mg
