Creamy Pesto Ranch Dressing

• 1/2 cup fresh basil leaves
• 1/4 cup fresh parsley leaves
• 2 cloves garlic
• 1/4 cup grated Parmesan cheese
• 1/2 cup mayonnaise
• 1/4 cup buttermilk
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1/2 teaspoon dried oregano
• Salt to taste
• Freshly ground black pepper to taste
• Optional: 1-2 tablespoons water

Steps

1. 1 In a food processor, combine basil, parsley, and garlic.
2. 2 Pulse until finely chopped.
3. 3 Add Parmesan cheese and pulse again.
4. 4 Add mayonnaise, buttermilk, olive oil, lemon juice, and oregano.
5. 5 Process until smooth, scraping down the sides as needed.
6. 6 Season with salt and pepper to taste.
7. 7 If the dressing is too thick, thin with water to reach desired consistency.
8. 8 Taste and adjust seasoning if necessary.

Equipment

• Food processor

Variations

• Add a handful of spinach for extra nutrition.
• Substitute Greek yogurt for mayonnaise for a lighter option.

Substitutions

• Use almond milk yogurt for a dairy-free option.
• Sun-dried tomatoes can replace some basil for a tangy twist.

Pairings

• Pairs wonderfully with a Caprese salad or crusty bread.

Nutrition

Tips

• For a smoother texture, strain the pesto before mixing with other ingredients.
• This dressing keeps well in the fridge, so make a big batch!

Storage

Store in an airtight container in the refrigerator for up to 5 days. Give it a good stir before using.

Freezing: Does not freeze well due to the mayonnaise and buttermilk.

Serving Suggestions

• Perfect with fresh veggies, as a pasta sauce, or drizzled over grilled chicken.

FAQ