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PESTO-INSPIRED DRESSING

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This dressing is so delicious and amazingly easy to make.  It will keep in the fridge for 2 weeks (though I tend to use it up before that), and having it on hand makes it fast easy to get a healthy and super-yummy meal on the table on those nights when you're short on time!

PREP TIME:  5 min

MAKES:  1 1/2 cups

DRESSING INGREDIENTS

  • 🌿 1 cup (240 ml) olive oil

  • 🌿 3 cloves garlic

  • 🌿 1 cup (20 g) fresh basil leaves

  • 🌿 2 TBSP (20 g) pine nuts 

  • 🌿 2 TBSP (20 g) parmesan cheese

  • 🌿 2 TBSP (30 ml) fresh lemon juice

  • 🌿 ½ tsp salt

 

MAKE THE DRESSING

 

Blitz all ingredients in a food processor or blender until smooth, store in an airtight container and refrigerate until ready to use.

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(yes, it's that easy)

SERVING INSPIRATIONS
CAPRESE SALAD OVER ZUCCHINI NOODLES​
SALMON WITH PESTO DRESSING
GRILLED CHICKEN BREASTS
WHOLE GRAIN PEARL COUSCOUS WITH VEGGIES

Recipe & Photo Credit:  Cathy Menees

COOKS NOTES

GARLIC:

I LOVE garlic, and thus I usually use 3 cloves (4 if they're small) in this recipes.  But if you prefer a lighter, more delicate garlic hint, then stick with 2 cloves.

 

THAI FISH SAUCE:

Classic Caesar dressing calls for anchovy paste, which I don’t always have…and quite frankly, don’t buy because Caesar salad is the only thing I would use it for. However, Thai fish sauce is something I always have in my refrigerator as it’s a key ingredient in many Thai recipes as well as Asian salad dressings or marinades.  I found this works just fine in place of anchovies to give the dressing that extra punch and depth of flavor.  A little goes a long way...

AMOUNTS:

I always make a double batch as I love to keep this on hand in my fridge.  By skipping the egg-based version, it lasts a longer than it normally would.  Mine is usually used up after 2 weeks (it's that yummy), but I'm guessing it would have gone longer...

 

 

Chickpea and Quinoa Tabbouleh
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