Pesto Salad Dressing

I got the idea of this recipe from Once Upon a Chef I always have high quality mayonnaise in the fridge, so this Caesar dressing by Once Upon a Chef is an easy go to and Bruce loves it. I didn’t have any anchovy paste, and I considered using Thai fish sauce, but the pesto I had in the fridge caught my eye, and this came out very tasty.

Makes 1 1/3 Cups of dressing  (enough for about 10 starter salads)


  • 2 small garlic cloves, minced or 1/2 teaspoon to 1 teaspoon of garlic powder
  • 2 tablespoons freshly squeezed lemon juice, from one lemon
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce (use vegetarian version if making this for a vegetarian)
  • 1 cup mayonnaise, best quality such as Hellmann’s Real
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 to 4 tablespoons of pesto


Medium bowl and whisk


  1. In a medium bowl, whisk together the garlic, lemon juice, Dijon mustard and Worcestershire sauce.
  2. Add the mayonnaise, 3 tablespoons of Pesto, salt and pepper and whisk until well combined.
  3. Taste and adjust to your liking. You may want to add another tablespoon of pesto. You may also want to add a little more salt or pepper. If you like garlic, you can add a little more garlic.


The dressing will keep well in the fridge for about a week.

Use vegetarian or vegan Worcestershire sauce if you want this to be vegetarian.

Picture of my Home Grown Lettuce (Salad Bowl)

4 thoughts on “Pesto Salad Dressing

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