This is a quick blender dressing built on store-bought pesto, walnut oil, garlic, and parmesan. It takes five minutes and gives pasta or vegetable salads a punchy, herby coating that a bottled Italian dressing just wonโt match. The honest reason to make it: one batch covers four servings and the food processor does all the work.
Before you start
The only technique that matters here is controlling how much olive oil you add at the end. Youโre using it to loosen the mixture, not to bulk it up โ stop when the dressing is pourable but still thick enough to coat a spoon. Add it in small pours with the processor running so you can judge the texture as you go. The second thing worth knowing: garlic blended raw into a dressing is sharp and assertive. If you want a milder result, smash the clove and let it sit in the walnut oil for five minutes before everything goes into the processor.
About the ingredients
- Pesto (store-bought): The recipe calls for a handful, which is roughly 3โ4 tablespoons. A refrigerated fresh pesto will give a brighter flavor than a shelf-stable jar. Either works, but avoid pesto that lists water high on the ingredient list โ it makes the dressing thin and bland.
- Walnut oil: Itโs strong. It adds a nutty depth that fills in for pine nuts, but measure carefully โ more than two tablespoons and it starts to taste bitter, especially if the oil is older. Smell it before you use it; walnut oil goes rancid faster than olive oil.
- Parmesan: Pre-grated from a tub blends smoothly. A chunk of fresh parmesan will also work but needs a few extra seconds in the processor to break down fully.
What can go wrong
- Dressing turns gluey: Too little olive oil at the finish. Add it a teaspoon at a time with the machine running until the mixture loosens to a pourable consistency.
- Bitter aftertaste: Almost always the walnut oil. Stick to the two-tablespoon measure and check the oilโs freshness before you start โ rancid walnut oil ruins the whole batch.
- Raw garlic overwhelms everything: One clove is the right amount for four servings. If your clove is very large, use half. Thereโs no cooking here to mellow it out, so size matters.
- Dressing separates in the fridge: Normal. The walnut oil and olive oil will split from the pesto solids after a few hours. A quick stir or ten seconds in a sealed jar with a shake brings it back together.
- Salad goes soggy: Dress it at the table โ a pre-dressed salad goes limp fast, especially with leafy greens. Keep the dressing in a jar and toss just before serving.
Keeping it fresh
Pour the finished dressing into a clean jar with a tight lid and refrigerate it. It keeps well for up to five days. The garlic flavor intensifies after the first day, so if you prefer it milder, use the dressing within 24 hours. Because walnut oil is sensitive to light and heat, store the jar toward the back of the fridge rather than in the door. When youโre ready to use it, let it sit at room temperature for a few minutes โ cold walnut oil thickens and wonโt coat evenly straight from the fridge. Give the jar a good shake before pouring.
Basil Pesto Dressing (5 Minutes, 5 Ingredients)
Equipment
- Food processor (mini or standard)
- Glass jar with tight-fitting lid (for storage)
- Rubber Spatula
Ingredients
- 3 tablespoons store-bought basil pesto 45g
- 1 large clove garlic peeled
- 2 tablespoons walnut oil 30ml
- 2 tablespoons parmesan cheese finely grated, 15g
- 1 tablespoon extra-virgin olive oil 15ml, added gradually to reach desired consistency
Instructions
- Add the pesto, garlic, walnut oil, and parmesan to a food processor. Blend until smooth, about 15-20 seconds.3 tablespoons store-bought basil pesto, 1 large clove garlic, 2 tablespoons walnut oil, 2 tablespoons parmesan cheese
- With the processor running, pour in the olive oil in a slow, thin stream. Stop when the dressing is a light green colour and thick enough to coat the back of a spoon but still pourable. Scrape down the sides of the bowl as needed.1 tablespoon extra-virgin olive oil
- Pour the dressing into a clean glass jar with a tight-fitting lid. You should have about ยฝ to ยพ cup (120-180ml) of pesto dressing. Use immediately or refrigerate for up to 5 days. Let it come to room temperature and shake well before serving.
Notes
Nutrition
FAQ
Can I use homemade pesto instead of store-bought?
Yes, and it works well. Homemade pesto tends to be less salty than jarred, so taste the finished dressing and add a small pinch of salt if it needs it.
What can I substitute for walnut oil?
Use all olive oil if you donโt have walnut oil โ the dressing will be milder and less nutty but still good. A small amount of toasted sesame oil is not a match here; it will pull the flavor in the wrong direction.
Can I make this without a food processor?
A blender works fine. If you only have a bowl and a whisk, mince the garlic very finely, then whisk everything together โ the texture will be slightly less smooth but the flavor is the same.
Is this dressing thick enough to use as a dip?
Straight out of the processor, before you add much olive oil, yes โ itโs closer to a spread at that stage. If you want it as a dip, hold back the olive oil and stop blending when itโs still thick.
What salads does this actually work best on?
It clings well to pasta, roasted vegetables, and sturdy greens like arugula or spinach. Delicate butter lettuce will wilt quickly under it, so use those greens only if youโre dressing and serving immediately.