Easy Pesto Salad Dressing
This creamy pesto salad dressing can be whizzed up in your food processor in 5 minutes flat. Store it in a jar, and use it on everything from salads to roasted veggies. You only need 6 simple ingredients, and it's freezer friendly.
Ingredients
- 1½ cup basil leaves packed
- 2 garlic cloves peeled and chopped
- ½ cup olive oil extra virgin
- 2 tablespoons pine nuts
- 2 tablespoons lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Add the basil, garlic, pine nuts and lemon juice to a food processor. Blitz until well blended.
- Now, pour olive oil slowly through the chute on the food processor. Blend until you have a smooth creamy dressing.
- Taste and adjust seasoning.
- Store in a clean glass jar in the fridge.
Notes
- Stored in the fridge, pesto doesn't last very long. But, it's freezer friendly, so put leftovers into an ice cube tray, freeze for 2 hours and then transfer the frozen pesto cubes to a freezer safe bag. They should stay fresh for up to 6 months.
Nutrition
Calories: 371kcalCarbohydrates: 3gProtein: 1gFat: 41gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 28gSodium: 389mgPotassium: 96mgFiber: 1gSugar: 1gVitamin A: 637IUVitamin C: 7mgCalcium: 28mgIron: 1mg
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