Description
This Sweetgreen Pesto Vinaigrette is an easy to make copycat salad dressing recipe that takes just a few minutes to make. Use it to make a Hummus Crunch Salad, Chicken Pesto Parm Salad or a Caramelized Garlic Steak Salad.
Ingredients
Scale
- 1 1/3 cup fresh basil leaves, loosely packed
- 2 1/2 tbsp apple cider vinegar
- 2 1/2 tbsp water
- 1 tsp garlic, minced
- pinch of umami seasoning*
- 4 1/2 tbsp olive oil
Instructions
- Add the basil leaves, apple cider vinegar, water, garlic and umami seasoning to a food processor. Blend on low until smooth.
- Add in the olive oil and continue to blend on low until well combined and emulsified.
Notes
- Umami Seasoning: You can use Sweetgreen’s umami seasoning in this warm roasted sweet potato recipe, or you can use a storebought pre-mixed umami seasoning.
- Storage: Store this pesto vinaigrette in an airtight container in the fridge for up to 5 to 7 days.
- Double Batch: If you have a larger food processor, it may be easier to make a double batch of this vinaigrette so the ingredients blend together more smoothly.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Salad Dressings
- Method: Mixed
- Cuisine: American
Nutrition
- Serving Size: 2 tbsp
- Calories: 102
- Sugar: 0.1g
- Sodium: 6mg
- Fat: 10.9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.7g
- Trans Fat: 0g
- Carbohydrates: 0.5g
- Fiber: 0.2g
- Protein: 0.2g
- Cholesterol: 0mg