Use a few tablespoons of your Lemon-Basil Pesto combined with red wine vinegar and fresh lemon juice to create a bright, herb-forward Basil Pesto Vinaigrette. This simple dressing transforms a basic salad into something memorable and can double as a quick marinade for grilled chicken, shrimp, or vegetables. Whisk or shake until smooth and slightly emulsified, then toss with mixed greens, arugula, or grain bowls for a vibrant, tangy finish.
- 2 tbsp. Lemon-Basil Pesto
- 1 tbsp. red wine vinegar
- 1 tbsp. lemon juice (fresh is best)
- Place the Lemon-Basil Pesto, red wine vinegar, and lemon juice in a small jar or bowl.
- Whisk vigorously until the mixture is smooth and combined. Alternatively, seal the jar and shake until emulsified.
- If the dressing seems too thick, thin with a teaspoon or two of olive oil or a splash of water until you reach the desired consistency.
- Taste and adjust: add a pinch of salt or a little extra lemon juice or vinegar if you prefer more acidity. A small drizzle of honey or a half teaspoon of Dijon mustard can round out the flavor if desired.
- Drizzle over mixed spring greens, peppery arugula, sliced tomatoes, and quartered artichoke hearts, or toss with cooked grains, roasted vegetables, or grilled proteins.
- Serving suggestions: This vinaigrette is excellent on a large salad topped with grilled chicken or shrimp for a complete meal. It also makes a lively side salad to accompany pasta, fish, or roasted meats.
- Make-ahead and storage: Store the vinaigrette in an airtight container in the refrigerator for up to 4–5 days. Re-whisk or shake before serving; it may separate slightly on standing.
- Variations: For a creamier dressing, blend in a spoonful of Greek yogurt or a splash of extra-virgin olive oil. For a sweeter balance, add a touch of honey or pure maple syrup. Swap red wine vinegar for white wine vinegar or apple cider vinegar to vary the acidity profile.
- Uses beyond salad: Use this pesto vinaigrette as a quick marinade for chicken or shrimp before grilling, or toss with warm roasted vegetables and cooked farro or quinoa for a hearty side or lunch bowl.
- Adjust quantities: This recipe makes a small amount to dress two to four servings of salad. Double or triple the ingredients when preparing for a larger group, keeping the proportions roughly the same: 2 parts pesto to 1 part vinegar and 1 part lemon juice, then thin to taste.
This Basil Pesto Vinaigrette is designed to be quick, flexible, and packed with flavor. It highlights the herby brightness of basil pesto while adding a clean, tangy lift from lemon and red wine vinegar. Whether you’re looking for a simple weeknight salad dressing or a versatile sauce for grilled proteins and vegetables, this vinaigrette is an easy, flavorful option that reduces waste by using leftover pesto in a fresh way.