Pesto Salad Dressing

Pesto salad dressing

Although we are dedicated scratch cooks, we must admit to resorting to the same old salad dressings time and time again.

We'll never stop dressing our salads with a simple mix of olive oil and balsamic vinegar, but ever since we invited pesto to the party, there's been no looking back.

Your pesto dressing will need some kind of emulsifier to ensure that the oil and water contents don't separate. Our favourite is a raw egg yolk, but if that freaks you out, just switch it for an alternative emulsifier such as mustard.


Olive oil 125g
Pesto 25g
Shallots 10g
Lemon juice 5g
Honey 5g
Egg yolk x1
Salt pinch

Finely slice the shallots and add all ingredients to a glass jar. Secure the lid tightly and shake vigorously for 10 seconds. That's it!

Salad suggestions
Caprese (Italian)
Niçoise salad (French)
Cobb (USA)
Horiatiki (Greek)
Fattoush (Lebanese)