How to make: Pesto-style salad dressing. Seriously good stuff. Pesto-style salad dressing

It doesn’t have pine nuts; neither does it have grated Parmesan cheese. Ergo, it probably doesn’t really qualify as pesto. But it was made pesto-style. And it is a deliciously smelling and great tasting mixture that’s good for dipping, spreading on bread and drizzling over a salad. If you need to add to its positive points, it’s darn good with pasta too.

What is it made of? Basil, parsley, lots of garlic, salt, pepper, kalamansi juice and two little extras that transformed it from good to very, very good — sun dried tomatoes and truffle oil. Pesto-style salad dressing

If you want to make this dressing, make the greens as the base because the amount of all the other ingredients is based on how much greens you’re using. When measuring the greens, push them down into the measuring cup to pack them up.

I strongly recommend the olive-oil soaked sun-dried tomatoes, preferably seasoned with herbs and spices. Makes a world of difference.

Pesto is traditionally made by hand but it is 2013 — a food processors, blender or even a non-electric food chopper (like what you see in the photo above) will cut the preparation time tremendously.

Recipe: Pesto-style dressing with sun-dried tomatoes and truffle oil


  • 1 and 1/2 c. of basil leaves
  • about 1/4 c. of flat-leaf parsley
  • 1/4 c. of sun-dried tomatoes (with a little of the oil)
  • about 1/3 c. of extra virgin olive oil
  • 3 cloves of garlic
  • about 2 tbsps. of kalamansi (or lemon or lime) juice
  • salt, to taste
  • pepper, to taste
  • a light drizzle of truffle oil


  1. Place everything in the blender or food processor.
  2. Pulse several times get the motor running and to roughly chop up all the ingredients.
  3. Process for about 30 seconds for a chunky mixture. Process longer for a smoother mixture.
  4. Taste, add more salt, pepper or kalamansi juice, if needed. Pulse a couple of times to blend.

Preparation time: 5 minute(s)

Number of servings (yield): about one cup Pesto-style salad dressing

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The Author

Hello, my name is Connie Veneracion. I cook, I shoot, I write. But I don't do the laundry. I don't like housekeeping very much either... (more about me)

6 Responses

  1. Nina says:

    Looks good… but do check what that truffle oil is made of… hopefully, not synthetic or chemical.

    • I wish you had clicked the truffle oil link before posting your comment. I am more thorough than you seem to take me for. :)

      • Nina says:

        Ooops, sorry… it’s just that truffle oil seems to elicit such a strong, negative response among chefs and regular cooks alike. Just sharing an experience when we visited Rovinj, Croatia… when a group of tourists asked for truffle oil at a store specializing in truffles, the look of aghast from the store owner was priceless!!!

        • You’re talking about WHITE truffle oil.

          And “a strong, negative response among chefs and regular cooks alike” is a sweeping generalization that I find hard to back up with documentation. One experience in one place in Croatia doesn’t exactly pass off as a basis for claiming that such a generalization is valid. I’ve read more than a dozen articles in reputable publications before writing the linked truffle oil post and non-white truffle oil, as one-dimensional as it may be compared to the flavor of real truffles, seems to be haute cuisine stuff.

  2. Jing says:

    Hi Ma’am Connie,

    May i please ask how long (shelf-life) will this home-made pesto-style dressing last without being spoiled either refrigerated or not?

    My apology for this petty question. Hoping to receive your answer.

    Be blessed.

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