Name: Basil Pesto Vinaigrette
Prep time: 5 min
Total time: 5 min
Cuisine: Italian
Ingredients: 2 cups fresh basil; 1/3 cup cashew parmesan; 1/2 cup olive oil; 2 tablespoons lemon juice; 1 teaspoon lemon zest; 1 clove garlic; 1/4 cup water; 1/2 teaspoon salt; 1/4 teaspoon pepper

Why You’ll Love Basil Pesto Vinaigrette Recipe

This vinaigrette is quick, flavorful, and easy to make with simple ingredients. It has the fresh taste of classic pesto with a lighter, pourable texture that works beautifully as a dressing or sauce.

It’s also naturally versatile. You can keep it thick for spreading or add a little more water to make it thinner for drizzling over salads and bowls.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups fresh basil
1/3 cup cashew parmesan
1/2 cup olive oil
2 tablespoons lemon juice
1 teaspoon lemon zest
1 clove garlic
1/4 cup water
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

Add the fresh basil, cashew parmesan, olive oil, lemon juice, lemon zest, garlic, water, salt, and pepper to a blender or food processor.

Process until smooth and creamy. Taste and adjust as needed, adding more salt, lemon juice, or water to thin the vinaigrette.

Transfer the vinaigrette to a container and store it in the fridge until ready to serve.

Servings and timing

This recipe makes 8 servings.

Prep time: 5 minutes
Total time: 5 minutes

Variations

For a tangier vinaigrette, add extra lemon juice.

For a thinner dressing, blend in more water, one tablespoon at a time.

For a richer flavor, use a little extra olive oil.

For a stronger garlic flavor, add another small clove of garlic.

For a nut-free version, replace the cashew parmesan with a seed-based parmesan alternative.

Storage/Reheating

Store the Basil Pesto Vinaigrette in an airtight container in the refrigerator for up to 5 days.

Stir or shake well before using, as the dressing may thicken or separate slightly while chilled.

This recipe does not need reheating. Serve it cold or let it sit at room temperature for a few minutes before using.

FAQs

Can I make Basil Pesto Vinaigrette ahead of time?

Yes, this vinaigrette is great for meal prep. Make it ahead and store it in the refrigerator until ready to use.

How long does Basil Pesto Vinaigrette last?

It lasts up to 5 days when stored in an airtight container in the fridge.

Can I freeze this vinaigrette?

Yes, you can freeze it in small portions. Thaw it in the refrigerator and stir well before serving.

Can I use dried basil instead of fresh basil?

Fresh basil is best for this recipe because it gives the vinaigrette its bright flavor and color.

What can I serve this with?

Serve it with salads, roasted vegetables, pasta salad, grain bowls, wraps, sandwiches, or as a dip.

Can I make it thinner?

Yes, add more water a little at a time until it reaches your desired consistency.

Can I make it thicker?

Yes, use less water or add a little more cashew parmesan.

Is this vinaigrette vegan?

Yes, it can be vegan as long as the cashew parmesan is dairy-free.

Can I use a food processor instead of a blender?

Yes, either a blender or food processor works well for this recipe.

Why did my vinaigrette turn dark?

Fresh basil can darken when exposed to air. Store the vinaigrette tightly covered in the fridge to help preserve its color.

Conclusion

Basil Pesto Vinaigrette is a fast, fresh, and flavorful dressing that adds brightness to almost any meal. With just a few ingredients and 5 minutes, you can make a creamy, herb-packed vinaigrette that’s perfect for everyday salads, bowls, and vegetables.

Basil Pesto Vinaigrette