Creamy Pesto Dressing
There isn’t a picnic in the park, snack by the water or lazy late-night meal that won’t be made more delicious by this dressing/dip/sauce. We started with homemade pesto (you’ll have an extra ½ cup) for maximum summer freshness, but don’t sweat using store-bought if you’d rather.
Recipe - Lyndale Liquor
Creamy Pesto Dressing
Prep Time40 Minutes
Servings2
Cook Time40 Minutes
Ingredients
2 cups fresh basil leaves (no stems)
1/2 cup extra-virgin olive oil
1/4 cup toasted pine nuts or walnuts
2 large cloves garlic
1 teaspoon salt, divided
1/2 cup freshly grated Parmesan cheese
1/3 cup mayonnaise
2 tablespoons sour cream
2 tablespoons red wine vinegar
1/4 teaspoons pepper
Directions
- Combine the basil, oil, nuts, garlic and 1/2 teaspoon salt in a food processor. Pulse just until finely chopped. Does not need to be completely smooth. Transfer to a bowl. Stir in cheese.
- In a small bowl whisk together 3 tablespoons pesto, mayonnaise, sour cream, red wine vinegar, pepper and 1/2 teaspoon salt.
- TIP: Leftover pesto and dressing will keep in the fridge for up to five days.
40 minutes
Prep Time
40 minutes
Cook Time
2
Servings
Shop Ingredients
Makes 2 servings
Directions
- Combine the basil, oil, nuts, garlic and 1/2 teaspoon salt in a food processor. Pulse just until finely chopped. Does not need to be completely smooth. Transfer to a bowl. Stir in cheese.
- In a small bowl whisk together 3 tablespoons pesto, mayonnaise, sour cream, red wine vinegar, pepper and 1/2 teaspoon salt.
- TIP: Leftover pesto and dressing will keep in the fridge for up to five days.