If you want to bring bold flavor to your salad (and more!), this Pesto Vinaigrette has you covered. With just four ingredients, you can have a fresh and zesty vinaigrette to uplevel your meal.
With bright and bold notes of garlic, lemon, and fresh herbs, this simple homemade vinaigrette really stands out. Just like this Greek Vinaigrette, this dressing proves that homemade tastes better than buying it at the store (not to mention it’s more affordable!).
Plus, as a busy mom who isn’t down with boring food, I love that this recipe brings bold flavor with such little effort. Only 4 ingredients, five minutes, and a mason jar required (make it and store it in the same vessel? hello, easy clean up!).
Pesto Vinaigrette Tips and Tricks
How I Easily Make Homemade Pesto Vinaigrette
Just like all my homemade vinaigrettes, I kept this one super simple. It’s as easy as throwing all the ingredients together and emulsifying it.
By emulsifying, I just mean combining the liquid (lemon juice) and oil together to make an almost creamy consistency. I find the easiest way to do so is by shaking it.
I love using fresh lemon juice here. Add it to a mason jar with the olive oil, pesto, and honey, and seal it tight. Then shake it vigorously to combine.
Note that over time, the pesto may settle to the bottom of the jar. Shake before use.
Serving Your Fresh Garlicky Vinaigrette
This simple and zesty vinaigrette is one of my go-to’s when I want to turn up the volume on the flavor of a simple salad. My fave is to throw together some arugula, sliced grape tomato, red onion, and shaved Parmesan and toss it with this.
Still, this pesto vinaigrette is great on more than just salad. Toss it with a pasta salad, serve it over steak, chicken, or fish, or even over roasted vegetables like these Asparagus and Carrots.
How I Store Leftover Vinaigrette with Pesto
This pesto vinaigrette will stay fresh for 2 weeks in the refrigerator in an airtight container. I just make and store it in a mason jar fit with a lid.
Make sure to shake before use as the vinaigrette will likely separate if it sits for a while.
4-Ingredient Pesto Vinaigrette
SAVE RECIPE TO COLLECTION PIN PRINT RATEEquipment
Ingredients
- ¼ cup extra virgin olive oil
- 3 tablespoons lemon juice
- 2 tablespoon pesto
- 2 teaspoons honey
Instructions
- Add all your ingredients to a mason jar and tightly secure the lid. Shake vigorously to combine and emulsify.¼ cup extra virgin olive oil, 3 tablespoons lemon juice, 2 tablespoon pesto, 2 teaspoons honey
- Serve over salad for a zesty finish or use as a marinade or finishing sauce for veggies or fish!
Pro Tips
- Leftover pesto vinaigrette can be stored right in the jar your prepared it in. It’s best stored in the refrigerator and enjoyed within 2 weeks.
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