Creamy Pesto Vinaigrette

by Erica Baty on May 27, 2026 0 comments

This creamy pesto vinaigrette is a 5-minute homemade dressing made with pesto, olive oil, champagne vinegar, and a little mayo to help it blend up smooth and creamy. It’s a great way to add herby, tangy flavor to summer salads, pasta salads, nourish bowls, grilled chicken, or raw veggies.

Creamy pesto vinaigrette in a glass jar with basil, lemon, garlic, olive oil, and pesto in the background.

Creamy pesto dressing is going to be the vinaigrette of the summer.

Calling it right now.

Step one: whip up a batch of homemade pesto. Trust me, way easier than it seems. Step two: add a few dollops of pesto, olive oil, vinegar and mayo to a food processor and blend blend blend until creamy and herbaceous. Step three: use it on pasta salad, as a freaking delicious chicken marinade, and/or to dunk and dip raw vegetables.

I developed this recipe for my caprese tortellini salad, but it’s good on nearly anything. And you may be skeptical of the mayo, but just a few tablespoons takes this dressing to the next level. It’s a great option for heartier salads made with pasta, beans or grains.

I’ll always be a fan of making fresh pesto with all my basil in the summer, but of course, you can buy store-bought pesto as a shortcut! Put this on the summer hit list, she’s gonna be on frequent rotation over here.

What You’ll Need to Make Creamy Pesto Salad Dressing:

Labeled ingredients including pesto, extra-virgin olive oil, champagne vinegar, mayo, salt, pepper, and red pepper flakes.

Homemade pesto is amazing here, especially if you have fresh basil leaves to use up, but pesto from the grocery store works too. I like to get the fresh pesto in the deli section vs. the canned stuff.
Extra virgin olive oil loosens the pesto and helps turn it into more of a vinaigrette.
I love champagne vinegar because it’s bright without being too sharp. White wine vinegar or fresh lemon juice would also work.
Just a couple tablespoons of mayo makes the dressing creamy and helps it cling to pasta salad, greens, chicken, or raw veggies.
Red pepper flakes are totally optional, but I like the tiny bit of heat. It doesn’t make the dressing spicy, just gives it a little something.

How to Make this Pesto Vinaigrette Dressing:

Add the prepared pesto, olive oil, champagne vinegar, mayo, kosher salt, black pepper, and red pepper flakes to a small high-speed blender or food processor. Blend until smooth and creamy.

Olive oil, pesto, mayo, vinegar, salt, pepper, and red pepper flakes in a small food processor.

Smooth blended green dressing in a small food processor.

Taste and adjust from there. Some pestos are saltier, cheesier, or more garlicky than others, so you may want a little more vinegar, salt, or pepper depending on what you’re using.

Overhead view of pesto vinaigrette dressing in a glass jar with fresh basil, lemon, and garlic on a light countertop.

Glass jar filled with creamy pesto salad dressing beside fresh basil, lemon, garlic, and olive oil.

That’s it. Very low effort, very high reward.

FAQs

How long does pesto vinaigrette last in the fridge?

Store leftover vinaigrette in an airtight container or mason jar in the fridge for up to 5 days. Give it a good shake or stir before using since it may thicken slightly as it chills.

Leftover pesto freezes really well in an ice cube tray if you want to make a big batch and blend up fresh vinaigrette later.

What can I use this pesto dressing on?

Use it on leafy greens, pasta salad, bean salad, grain bowls, grilled chicken, roasted vegetables, or as a raw vegetable dip.

How can I make this dairy-free?

Use a dairy-free pesto and a dairy-free mayo. My homemade pesto recipe uses parmesan cheese, so you’ll want to swap that for nutritional yeast or another dairy-free cheese alternative.

Can I make this without mayo?

You can, but the dressing will be a little thinner and less creamy. Greek yogurt could work if you want a tangy dressing, but mayo gives it the smoothest texture and helps it cling to whatever you’re serving it with.

Creamy pesto vinaigrette being poured over tortellini salad with cherry tomatoes, mozzarella, basil, pine nuts, and parmesan.

Caprese tortellini salad tossed with cherry tomatoes, mozzarella, basil, pine nuts, parmesan, and balsamic glaze.

Next up, the caprese tortellini salad that started this whole pesto vinaigrette situation.

If you try and like this recipe please don’t forget to leave a comment and star rating down below! For more lifestyle, behind the scenes and ‘eating in real life’ type of content come find me over on Instagram, TikTok, Facebook, or Youtube – I love connecting with you all there!