10-Minute Basil Pesto Dressing (Gluten-Free, Vegan)

Flavorful Basil Pesto Dressing to Jazz Up Any Dish

My mum is a huge fan of pesto and she always makes a big jar of her own pesto in the fridge, so she can add it to pasta and make a meal in no time, or drizzle it on top of green salads to add a big kick of flavor.

Traditional pesto uses regular parmesan cheese, and today I wanted to make a dairy-free and vegan version using dairy-free parmesan, so even those who have lactose intolerances can enjoy such a tasty and easy dressing.

This pesto dressing tastes way better than storebought pesto, and it comes together in almost no time at all!

Why You’ll Love this Recipe:

• Few Ingredients: The handful of ingredients needed for this basil pesto dressing are easily accessible at the local grocery stores (nothing fancy required!).
• Super Easy to Make: All you need to do is blend the ingredients together until you get a smooth and homogeneous mixture. How much easier does it get?
• Totally Gluten-Free, Dairy-Free & Vegan: The best part is that this pesto dressing is 100% gluten-free, dairy-free and vegan, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy it without issues!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making this basil pesto dressing recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Basil: I used sweet basil but you can also use Italian basil if that’s what you have. This aromatic herb is a main ingredient in traditional pesto, so make sure you don’t substitute the basil with other ingredients.
• Pine Nuts: I used pine nuts, which are traditionally used in Genovese pesto. However, if you don’t have pine nuts on hand, feel free to use either cashews or almonds for the same crunchy effect. Toasting the pine nuts before blending them adds a deeper, nuttier flavor to the pesto dressing.
• Garlic: In my opinion, fresh garlic is key in making pesto. The pungent flavor of raw garlic really adds flavor to this basil pesto dressing. If you prefer a less garlicky taste, you can reduce the amount of garlic to 1 clove.
• Parmesan Cheese: I used dairy-free parmesan cheese to keep this recipe dairy-free. However, if you are not lactose-intolerant, feel free to use regular parmesan cheese instead.
• Olive Oil: Since we are using such few ingredients here, make sure to use extra virgin olive oil for the best flavor.
• Fresh Lemon Juice: For the best flavor, I recommend using freshly squeezed lemon juice.
• Black Pepper: A pinch of ground black pepper spices up the pesto dressing a bit. Feel free to add more or less depending on how much heat you can take.
• Water: Depending on how thick or thin you prefer the dressing to be, you can add 1 or 2 tablespoons of water to thin out the pesto so it becomes more pourable.

How to Make Basil Pesto Dressing:

Toast Pine Nuts: Toast the pine nuts in a dry skillet over medium heat for 2–3 minutes, stirring occasionally, until golden and aromatic. Remove from heat and let cool slightly.

Combine Some Ingredients in Blender: In a high-speed blender or food processor, combine half of the basil leaves, half of the olive oil, the toasted pine nuts, and the peeled and roughly chopped garlic cloves. Add the grated dairy-free Parmesan and a few pinches of salt to the mixture.

Dish by Dish Tips:

• Add Water As Needed: Depending on how you like the consistency of the pesto, you can add some water to thin it out for a more pourable texture.
• Swap Basil with other Greens: If you like, you can also swap out the basil leaves for spinach leaves or arugula leaves. The flavor profile of the pesto dressing will obviously change according to the leaves used.

Other Gluten-Free Sauces/Dips to Make:

• 
  Coconut Caramel Sauce (Gluten-Free, Vegan)
• 
  Easy Guajillo Sauce (Gluten-Free, Vegan)
• 
  5-Minute Gluten-Free Chicken Marinade (3 Ways!)
• 
  Easy Cottage Cheese Ranch Dip (Gluten-Free)

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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10-Minutes Basil Pesto Dressing (Gluten-Free, Vegan)

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• Author: Felicia Lim
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Diet: Dairy-Free, Gluten-Free, Vegan, Vegetarian

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Description

This super easy basil pesto dressing is bright, creamy and vibrant with fresh basil, and comes together in just 10 minutes. Add it to pasta, grain bowls, salads, roasted veggies and watch your dish transform into a flavor-packed meal. Totally gluten-free and vegan too.

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Ingredients

Units USM Scale 1x2x3x

• 3 cups fresh basil leaves
• 3 tablespoons pine nuts
• 2–3 garlic cloves
• 1 ounce dairy-free Parmesan cheese, shredded
• 3 pinches salt
• 1/2 cup olive oil
• 2 tablespoons lemon juice
• Black pepper to taste
• 1–2 tablespoons water to thin, if necessary

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Instructions

1. Toast Pine Nuts: Toast the pine nuts in a dry skillet over medium heat for 2–3 minutes, stirring occasionally, until golden and aromatic. Remove from heat and let cool slightly.
2. Combine Ingredients in Blender: In a high-speed blender or food processor, combine half of the basil leaves, half of the olive oil, the toasted pine nuts, and the peeled and roughly chopped garlic cloves. Add the grated dairy-free Parmesan and a few pinches of salt to the mixture.
3. Blend: Blend until you get a coarse mixture. Scrape down the sides of the blender if needed.
4. Add Remaining Ingredients: Add the remaining basil, olive oil, lemon juice, and a pinch of black pepper if desired.
5. Blend Until Creamy: Continue blending until you achieve a smooth, vibrant green pesto with a thick, pourable consistency.
6. Storing: Store basil pesto dressing in an airtight container in the fridge for up to 5 days. Add a thin layer of olive oil on top to preserve color. Freeze in ice cube trays for longer storage. Use pesto with pasta, in wraps or sandwiches, as a pizza base, or mixed into salad dressings.

Notes

Basil: I used sweet basil but you can also use Italian basil if that’s what you have. This aromatic herb is a key ingredient in traditional pesto, so make sure you don’t substitute the basil with other ingredients.

Pine Nuts: I used pine nuts, which are traditionally used in Genovese pesto. However, if you don’t have pine nuts on hand, feel free to use either cashews or almonds for the same crunchy effect. Toasting the pine nuts before blending them adds a deeper, nuttier flavor to the pesto dressing.

Garlic: In my opinion, fresh garlic is key in making pesto. The pungent flavor of raw garlic really adds flavor to this basil pesto dressing. If you prefer a less garlicky taste, you can reduce the amount of garlic to 1 clove.

Parmesan Cheese: I used dairy-free parmesan cheese to keep this recipe dairy-free. However, if you are not lactose-intolerant, feel free to use regular parmesan cheese instead.

Olive Oil: Since we are using such few ingredients here, make sure to use extra virgin olive oil for the best flavor.

Lemon Juice: For the best flavor, I recommend using freshly squeezed lemon juice.

Black Pepper: A pinch of ground black pepper spices up the pesto dressing a bit. Feel free to add more or less depending on how much heat you can take.

Water: Depending on how thick or thin you prefer the dressing to be, you can add 1 or 2 tablespoons of water to thin out the pesto so it becomes more pourable.

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Category: Sauces
• Method: Blender
• Cuisine: Italian