Pesto Vinaigrette
Published April 8, 2023 • Updated February 3, 2026
This post may contain affiliate links. See my disclosure policy.
This keto pesto dressing is my go-to when I want to add zesty Italian flavor to greens without any sugar or fillers. Fresh basil, garlic, olive oil, and parmesan blend into a bright, tangy vinaigrette that works on salads, grilled vegetables, or pasta. I make a batch in five minutes and it transforms simple greens into something special.
Homemade dressings make every salad better. This low-carb pesto vinaigrette uses fresh basil, garlic, and parmesan – no sugar, no seed oils, just real ingredients. It’s delicious on salads or roasted vegetables, and perfect for using up leftover basil from the garden.
I make this in my food processor with just a handful of ingredients. Pine nuts add texture and round out the pesto flavor, but I skip them half the time. Use it on a keto pesto chicken salad for lunch, toss with roasted asparagus, or drizzle over grilled zucchini.
How to make pesto vinagrette
- Blend fresh basil leaves, grated parmesan cheese, garlic, and pine nuts in a food processor or blender until finely chopped.
- Slowly pour in olive oil while blending, then add lemon juice, salt, and pepper to taste.
- Store the dressing in the refrigerator for up to one week and shake well before use.
Key ingredients & substitutions
- Basil leaves – Fresh basil leaves are the highlight of this dressing recipe. Basil gives a subtle sweet, peppery flavor and has trace notes of mint, anise and clove. If you don’t have fresh basil, use another fresh herb like parsley, cilantro, or mint. The flavor will be different, but still delicious.
- Parmesan cheese – Fresh grated parmesan makes the best pesto! Pecorino Romano or asiago work too. For dairy-free, use nutritional yeast for that umami flavor.
- Garlic – Use fresh cloves of garlic. Garlic powder (1 teaspoon) works in a pinch.
- Pine nuts – Optional, but they add texture and complete the pesto flavor. If you don’t have them, use walnuts, almonds, or pistachios instead.
- Olive oil – My preferred oil for Italian dressings. Grapeseed or avocado oil work, but they’ll change the flavor slightly.
- Lemon juice – Fresh is best, but bottled works. Red wine vinegar, white wine vinegar, or apple cider vinegar balance the richness if you’re out of lemon.
Explore 680+ keto recipe videos with step-by-step instructions, tips, and tricks to make keto easy.
Ingredients
1 cup packed fresh basil leaves -
1/2 cup grated parmesan cheese
-
4 cloves garlic
-
2 tablespoon pine nuts, optional
-
1/2 cup olive oil
-
1/4 cup lemon juice
-
1/4 teaspoon salt
-
1/4 teaspoon black pepper
Step by Step Instructions
Step by Step Instructions
Pulse the flavor
In a food processor or blender, combine basil leaves, grated parmesan, garlic and pine nuts (if using). Pulse to combine until finely chopped.
- 1 cup packed fresh basil leaves
- 1/2 cup grated parmesan cheese
- 4 cloves garlic
- 2 tablespoon pine nuts, optional
Make it a dressing
With the food processor or blender running, slowly pour in olive oil. Add lemon juice, salt & pepper and pulse to combine. Store in a mason jar or dressing container. Shake well before use.
- 1/2 cup olive oil
- 1/4 cup lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
Calculate Your Keto Macros in 30 Seconds
Not sure if this recipe fits your daily targets? Our free calculator shows you personalized macros based on your goals, activity level, and body composition.
Get My Macros (Free) →Frequently Asked Questions
What is the difference between packed and unpacked basil leaves? How should I measure them?
Packed basil means you press the leaves firmly into the measuring cup with no gaps. Unpacked means you fill the cup loosely. Packed gives you more basil (and more flavor), which is what I use for this ketogenic dressing.
Can I use a mortar and pestle instead of a food processor or blender?
Yes! Crush the basil, garlic, and pine nuts into a paste first, then whisk in the olive oil and remaining ingredients. Takes longer but works great.
Can I make this dressing without a food processor?
If you don't have a food processor or blender, you can still make this recipe by finely chopping the basil leaves, garlic, and pine nuts with a knife, then whisking everything together with the remaining ingredients in a bowl.
