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Pesto Balsamic Dressing

Prep time 10 min
Cook time 5 min
Total time 15 min

Prep time 10 min
Cook time 5 min
Total time 15 min


What’s tastier: Pesto or Balsamic Vinegar?

That was a trick question, because you and I couldn’t live without either of these two flavorful Italian gifts. And so, in this flavor-happy dressing, we shall combine them together to create a whole new level of awesome.

What shall you do with this amazing dressing?

·      Dip your Rosemary Focaccia Bread in it!

·      Toss it over zucchini noodles!

·      Serve over your favorite salad ingredients!

·      Use it to liven up your next omelet!

·      Drizzle it over grilled chicken breast!

·      Put a little in your hair! (If you’re feeling wild)

Serves 32
For the Pesto

2 tablespoons Walnut pieces

1 cup cleansed basil leaves, tightly packed

1 teaspoon Garlic, minced

¼ cup nutritional yeast

¼ teaspoon sea salt

¼ cup olive oil

For the Balsamic Dressing

¼ cup extra virgin olive oil

¼ cup Balsamic Vinegar

1 teaspoon black pepper


Place the walnut pieces in a dry skillet over medium heat. Toast for a few minutes, until golden.


Combine the Pesto ingredients, minus the olive oil, in a food processor and pulse while slowing pouring in the olive oil. Pulse until fully combined.


Add the Pesto and all of the Dressing ingredients to a pint-sized mason jar. Shake vigorously to combine. Serve with Rosemary Focaccia Bread or toss with zucchini noodles or a salad. Enjoy!


Calories: 49
Fat: 5g
Carbohydrates: 0g
Sodium: 16mg
Fiber: 0g
Protein: 1g
Sugar: 0g

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