Basil Pesto Salad Dressing
Total Time
5 minutes
Prep Time
5 mins
Rating
4.5 out of 5 stars
(13)
Ingredients
1/2 cup
- 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
- 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 dressing, to taste
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Preparation
Chef’s notes
Storage suggestions:
This dressing is best served immediately, but will keep in the refrigerator, covered, for another day or two.
Change it up:
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.