This Creamy Pesto Vinaigrette is a quick, versatile, and flavorful dressing that elevates any salad, grain bowl, or roasted vegetable dish.
Made with vibrant pesto, creamy mayonnaise, olive oil, and a splash of lemon, it’s tangy, fresh, and slightly indulgent — perfect for tossing with arugula, spinach, or as a drizzle over my Creamy Pesto Chicken Milanese. Whip it up in minutes with just a few pantry staples and enjoy a restaurant-quality dressing at home!
Why you’ll love this recipe!
What ingredients do I need?
- Pesto: Fresh or store-bought, this is the base flavor. Basil or mixed herb pesto works beautifully.
- Mayonnaise: Adds creaminess without overpowering the herbaceous pesto flavor.
- Olive Oil: Extra virgin olive oil helps emulsify and adds richness.
- Lemon Juice: Brightens and balances the creamy richness.
- Apple Cider Vinegar: Adds tang and complexity.
- Salt & Pepper: Simple seasoning to bring all the flavors together.
Recipe Variations
- Spicy Pesto Vinaigrette: Add a pinch of red pepper flakes.
- Garlic Lover’s Version: Add 1 small minced garlic clove or ¼ tsp garlic powder.
- Dairy-Free: Swap mayonnaise with vegan mayo or avocado for a creamy plant-based version.
- Nut-Free: Use pesto without pine nuts or swap for sunflower seed pesto.
Pro Tips
- Use Fresh Pesto: Freshly made pesto will give the brightest flavor, but high-quality store-bought works well too.
- Whisk or Blend: For an ultra-smooth dressing, use a blender (I love using my Beast Blender for this). For a slightly rustic texture, whisk by hand.
- Adjust Consistency: If too thick, add a little water or extra olive oil, 1 teaspoon at a time.
- Taste as You Go: Balance acidity and salt — add more lemon juice or vinegar if it tastes flat.
- Make Ahead: Make up to 5 days in advance and store in an airtight container; shake before use.
- Pairing Tip: Perfect over arugula, spinach, grain bowls, roasted veggies, or as a drizzle for Chicken Milanese.
Can I Substitute?
Yes! Like always though, any substitutions can change the texture and/or flavor of the recipe.
- Pesto: Use sun-dried tomato pesto for a different flavor profile.
- Mayonnaise: Substitute Greek yogurt or sour cream for a lighter, tangier version.
- Olive Oil: Light or avocado oil works if you prefer a milder taste.
- Vinegar: White wine or sherry vinegar can replace apple cider vinegar.
- Lemon Juice: Lime juice can work in a pinch for a slightly different citrus twist
Leftovers and Storage
- Store in an airtight jar or container in the refrigerator for up to 5 days.
- Shake or whisk before each use, as separation may occur.
- Perfect for meal prep: make ahead and pair with salads, pasta, or chicken throughout the week.
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Let’s engage!
Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Creamy Pesto Vinaigrette
Ingredients
- 2 tbsp pesto any kind
- 1 tbsp mayonnaise
- 1 tbsp extra virgin olive oil
- Juice of 1 lemon
- Pinch of salt
- 1/2 tsp apple cider vinegar
Instructions
Blender Method:
- Add all ingredients to a blender.
- Blend on high until smooth and creamy.
- Taste and adjust seasoning if needed.
- Serve immediately or store in an airtight container in the fridge for up to 5 days. Shake or stir before using.
By-Hand Method:
- In a small bowl, whisk together pesto, mayonnaise, olive oil, lemon juice, salt, and apple cider vinegar.
- Continue whisking until fully combined and creamy.
- Taste and adjust seasoning if needed.
- Serve immediately or store in an airtight container in the fridge for up to 5 days. Stir well before using.
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.