Basil Pesto Vinaigrette
There's nothing like the smell of fresh basil turning into a bright, garlicky dressing right in your own kitchen. This basil pesto vinaigrette comes together in minutes and instantly upgrades everything from simple greens to grilled chicken.
Simple, everyday ingredients and clear, step-by-step instructions — every recipe made in Dorothy’s kitchen before it reaches yours. Jump to the full recipe card below.
Basil Pesto Vinaigrette
A bright, garlicky basil pesto vinaigrette that combines classic pesto flavors with tangy vinegar for the perfect pourable salad dressing.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 4 1x
- Method: Blending
- Cuisine: Italian
Ingredients
- 2 cups fresh basil leaves, packed
- 2 cloves garlic
- 1/4 cup pine nuts, toasted
- 1/3 cup grated Parmesan cheese
- 1/4 cup red wine vinegar
- 2/3 cup extra virgin olive oil
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 1 teaspoon honey (optional)
- 1–2 tablespoons water, as needed to thin
Instructions
- Add the basil leaves, garlic, pine nuts, and Parmesan cheese to a food processor or blender.
- Pulse several times until the mixture is finely chopped.
- Add the red wine vinegar, salt, black pepper, and honey (if using).
- With the processor running, slowly stream in the olive oil until the vinaigrette is smooth and emulsified.
- Taste and adjust seasoning, adding water a tablespoon at a time if you’d like a thinner consistency.
- Transfer to a jar or airtight container and refrigerate until ready to use.
- Shake or whisk well before serving, as the dressing may separate slightly when chilled.
Notes
Store this basil pesto vinaigrette in an airtight jar in the refrigerator for up to 5 days. The olive oil may solidify slightly when cold, so let it sit at room temperature for 10 minutes and shake well before serving. For a nut-free version, swap the pine nuts for sunflower seeds or omit them entirely.
Frequently Asked Questions
What is basil pesto vinaigrette made of?
Basil pesto vinaigrette is made with fresh basil, garlic, pine nuts, Parmesan cheese, olive oil, and vinegar, blended together into a bright, pourable dressing that combines the flavors of classic pesto with the tang of a traditional vinaigrette.
How long does basil pesto vinaigrette last in the fridge?
Stored in an airtight container in the refrigerator, basil pesto vinaigrette stays fresh for up to 5 days. Give it a good shake or whisk before each use since the oil can separate as it chills.
Can I use basil pesto vinaigrette on more than salads?
Absolutely. This basil pesto vinaigrette is delicious drizzled over grilled chicken, roasted vegetables, caprese salad, pasta salad, or even as a dip for crusty bread.
Can I make this vinaigrette without a food processor?
Yes, you can finely mince the basil, garlic, and pine nuts by hand, then whisk them together with the remaining ingredients, though the texture will be slightly chunkier than a blended version.
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