This pesto salad dressing is a pesto vinaigrette that tastes so delicious – and is crazy simple, with just three ingredients. Enjoy it on salads or even use as a marinade!
Pesto is delicious as is, but add a couple ingredients to turn it into a salad dressing? Incredible! Pesto is naturally herby and fresh and pairs great with salads, as is. But turn it into pesto salad dressing and it’s a match made in heaven for many salads, like my Nectarine Caprese Salad.
This pesto vinaigrette has some added acidity, so it also makes a great marinade, too!
Why this Pesto Salad Dressing Recipe is SO Good!
- It’s versatile as a salad dressing or marinade.
- Only 3 ingredients!
- Takes less than 5 minutes to make.
- Stores in the fridge for up to a week.
- Adds a bright, fresh flavor to everything you enjoy it with.
Pesto Vinaigrette Ingredients
For a full ingredient list with quantities, please check out the recipe card at the bottom of this post!
- Pesto: the star of the show! Use your favorite pesto, homemade (like my Lemon Pesto) or storebought.
- Extra Virgin Olive Oil: the bright flavors of extra virgin olive oil pair beautifully with pesto.
- White Wine Vinegar: adds a refreshing acidity bringing balance to this pesto dressing.
- Honey: this is an optional ingredient, but I find if I don’t have other sweet ingredients in a salad (like fruit or a balsamic glaze drizzle), the dressing works great with a touch of sweetness.
For complete instructions, please check out the recipe card at the bottom of this post!
- Combine pesto, vinegar, and olive oil to a small bowl and whisk until combined.
- Enjoy with your favorite salads, or use as a marinade.
- Know what you’re pairing your pesto vinaigrette with and use that to decide if you want to add any sweetness. For example, my nectarine caprese salad has sweet nectarines and a balsamic glaze, so the pesto salad dressing is great as is. But other salads with zero sweet ingredients? I find a touch of honey works great in the salad dressing.
Substitutions & Variations
- You can substitute another neutral oil, like avocado oil, if you don’t have olive oil (but I highly recommend extra virgin olive oil).
- Try lemon juice or orange juice instead of white wine vinegar for an extra citrusy flavor.
- Like a little heat? Add some crushed red chili pepper flakes or a drizzle of sriracha!
Storage, Freezing, & Reheating
Pesto salad dressing can be stored in an airtight container in the fridge for up to one week. Note that you will need to give it a good shake or stir to re-emulsify before using.
Supplies You’ll Need
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More Pesto Recipes You’ll Love
- Nut-Free Pesto
- Pesto Chicken Wrap
- Pasta al Pesto with Blistered Tomatoes
- Pesto Crusted Salmon
- Lemon Pesto
- Nectarine Caprese Salad
- Chicken Pesto Sliders
- Pesto Fried Rice
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Pesto Salad Dressing
- Combine pesto, olive oil, and vinegar in a small bowl and whisk to combine.1/2 cup pesto, 1/4 cup extra virgin olive oil, 1/4 cup white wine vinegar
- Taste to see if you want to add any sweetener, like honey. (I prefer it without the honey if making for something with sweet fruit or balsamic glaze notes, like my Nectarine Caprese Salad.)1 teaspoon honey
- Serve on a salad or use as a marinade. If not using all at once, transfer to an airtight container and refrigerate up to one week