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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.
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Recipe - Stillwater
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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
  1. 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.
  2. In a small bowl whisk together 3 tablespoons pesto, mayonnaise, sour cream, red wine vinegar, pepper and 1/2 teaspoon salt.
  3. 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
2 cups fresh basil leaves (no stems)
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Wild Harvest Basil, Organic, Fresh, 0.75 Ounce
$2.99$3.99/oz
1/2 cup extra-virgin olive oil
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Essential Everyday Olive Oil, Extra Virgin, 17 Ounce
$5.19$0.31/oz
1/4 cup toasted pine nuts or walnuts
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Essential Everyday Pine Nuts, 2 Ounce
$5.29$2.65/oz
2 large cloves garlic
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Fresh Bulk Garlic, 0.15 Pound
$0.90 avg/ea$5.99/lb
1 teaspoon salt, divided
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Morton Salt, 26 Ounce
$1.49$0.06/oz
1/2 cup freshly grated Parmesan cheese
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Kraft Grated Cheese, Parmesan, 8 Ounce
$5.59 was $6.29$0.70/oz
1/3 cup mayonnaise
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Hellmanns Mayonnaise, 30 Ounce
$5.69 was $6.69$0.19/oz
2 tablespoons sour cream
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Daisy Sour Cream, 1 Pound
$3.29$3.29/lb
2 tablespoons red wine vinegar
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Pompeian Red Wine Vinegar, Gourmet, 16 Ounce
$2.49 was $3.19$0.16/oz
1/4 teaspoons pepper
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Essential Everyday Black Pepper, Pure Ground, 3 Ounce
$3.49$1.16/oz

Directions

  1. 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.
  2. In a small bowl whisk together 3 tablespoons pesto, mayonnaise, sour cream, red wine vinegar, pepper and 1/2 teaspoon salt.
  3. TIP: Leftover pesto and dressing will keep in the fridge for up to five days.