Pesto Salad Dressing (gluten free, dairy free)

This dressing is made with fresh basil, fresh spinach, pine nuts, olive oil, and oat milk. It's a thick, smooth, and creamy dressing that's perfect for any salad.

The fresh basil and spinach give the dressing a bright, herb-forward flavor, while the pine nuts add a bit of crunch. The olive oil and oat milk make the dressing rich and creamy.

This dressing is also gluten-free and dairy-free, making it a great option for people with dietary restrictions.

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Prep Time 5

Servings cup

Ingredients

2 cups fresh basil
1 cup fresh spinach
2 tbsp pine nuts
2-3 tbsp olive oil
2-3 tbsp oat milk

option to add 2 tbsp water or 2 tbsp oil for a thinner dressing

Instructions

Add all ingredients to a blender.
Blend until the texture is smooth and creamy.

Notes

Preventing Pesto Sauce from Turning Brown: To prevent pesto sauce from turning brown, add a thin layer of olive oil to the top of the sauce before storing it.

Refrigerator: To store pesto sauce in the refrigerator, place it in an airtight container and refrigerate for up to 3 days.

Freezer: To freeze pesto sauce, place it in an airtight container and freeze for up to 3 months. When you are ready to use the pesto sauce, thaw it overnight in the refrigerator.

Avoid Storing Pesto Sauce in a Metal Container: Do not store pesto sauce in a metal container, as the acid in the sauce can react with the metal and give the sauce a metallic taste.

Tried this recipe?Let me know how it was!