Pesto Italian Salad Dressing

Be the first to review
READY IN: 10mins
Recipe by Donna Matthews

In this recipe I use my own pesto which I make in the summer, freeze in ice cube trays, then store in a freezer zip top bag. I use about half a cube for this recipe.

Ingredients Nutrition


  1. Measure all ingredients into a glass jar.
  2. (I use the 3 cup canning jar that my favorite spaghetti sauce comes in.).
  3. note: you may substitute 2 teaspoons dry mustard for the Dijon style mustard.
  4. Shake well.
  5. Store in refrigerator.
  6. After several days, you may wish to remove the garlic cloves.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a