This simple basil salad dressing takes cues from pesto and pairs marvelously with green salads, Italian/Greek flavors and a variety of bold, summery flavors. Recipe yields about 1/2 cup dressing and keeps well for up to 10 days.
1/2 cup packed fresh basil leaves
1 clove garlic, roughly chopped
3 tablespoons raw pine nuts
1/2 cup extra-virgin olive oil
2 tablespoons lemon juice (about 1 medium lemon, juiced)
1/4 teaspoon salt
Freshly ground pepper, to taste
Salad as shown
4 ounces chopped romaine lettuce
4 ounces fresh spring greens
1DeLallo SaladSavors in Sharp Asiago (shredded Asiago cheese, sun-dried tomatoes and marinated artichoke hearts)
Basil pesto dressing, to taste
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.
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.
▸ Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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