Recipes

Pesto salad dressing – The Daily Foods

May 3, 2025

From Amelia MapstoneMay 2, 2025Springe to the recipe

Put on one of your favorite salads with this creamy, green and fragrant pesto dressing.

Every vegetarian cook knows that the secret of a good salad is the dressing. One of my personal favorites is the pesto salad dressing that can turn any old mix of green into a bright and refreshing meal. You can also distribute pesto dressing on Paninis, wraps, pasta and more. The “pesto bilities” are almost endless!

While Pesto originally came from Italy from the 16th century, today it is one of the most popular spices in Italian-American cuisine. The word Pesto Has etymological roots that mean “to pound” or “crushing”, which fits, since Pesto was originally made with a mortar and a pestle. The crushed herbs and garlic in pesto dressing offer a wealth of aromatic taste.

I had pesto as a teenager for the first time and it was a game changer. I never cooked that way again. Pesto salad dressing in particular has a perfect harmony of nutty, cheesy and slightly lively. All these treats arise from the summary of fragrant fresh basil, earthy pine kernels, lively parmesan, garlic, citrus juice, white wine vinegar and olive oil. The taste profile is complete with a dash of salt and pepper according to your wishes. Now it is time to strengthen your boring old salad with one of the most lively associations!

Does pesto salad dress healthy?

This salad dressing consists of simple, clean ingredients, so it is a fairly healthy spice. Fresh basil packs vitamins A and C, while pine kernels provide healthy fats. If you want to improve the protein content, please mix half a cup of Greek yogurt. Remember that this also makes it particularly creamy and slightly tanger. Overall, this recipe is gluten -free and vegetarian.

Pesto against Green goddess: What is the difference?

While Pesto and Green Goddess Dressing are similar in appearance, they have some big differences. The pesto salad dressing gets its green color from fresh basil, while the hue of the green goddess comes from mixed herbs and sometimes avocado. One could argue that these ingredients also make the green goddess more diverse in taste, while pesto is fairly simple and uncomplicated. In addition, the green goddess dressing tends to be creamier than pesto when its base contains ripe avocado – a soft green fruit that is more easily mixed than basil leaves and pine nuts. Try every dressing yourself to decide which you prefer.

FAQs & tips

How do I save leftovers?

I recommend keeping pesto salad dressing in a well-sealed glass. Depth a thin layer of olive oil to limit the air exposure, which can lead to browning while it is saved. It takes up to 5 days in the fridge. For longer storage you can pour it in ice cubes and freeze it for up to 2 months. During this time, take as many cubes as you want and let them thaw in the fridge overnight before taking them into a meal.

How to prevent pesto from it, brown

The key to a light green pesto that keeps its color is the limitation of the oxidation. This recipe is based on spicy, acid lemon juice to inactivate the plant enzymes from basil and prevent tanning. Some chefs like to blanch the basil before they come together, which can also prevent browning.

Can I replace other nuts with pine nuts?

Surely! If pine are not your favorite, you can use walnuts, almonds or cashew nuts. I suggest blanching the almonds or walnuts to soften them and then scrape off the skins before they are included in the dressing. Cashwnuts, on the other hand, are already quite soft and should mix up quite easily like the pine nuts.

Operate suggestions

If you have not thought of your ideal salad for this dressing, let me get your creative juices flow. Imagine a drizzle made of colorful pesto dressing on spring salad, antipasto salad or mint salad. But when fresh vegetables are not on your menu, open this pesto dressing on slow chicken legs, roasted eggplants, salmon and asparagus or garlic toast.

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