A good salad dressing is like the icing on top of a cake…it completes it and makes it even more delicious. This Vegan Caesar Pesto Dressing may be just what you’re missing in your salad.
After two months of testing (and eating) holiday recipes I think I am over it. As much as I love creating wholesome versions of classic holiday treats, it still involves me eating more sweets then I usually do. Sugar is sugar, after all. So today I have salad on the brain. Salad dressing that is. I have said it before and I will say it again, salads do not have to be boring! Add an unprocessed, delicious salad dressing and I find I’m much more excited about eating salad.
Salads are a great way to help anyone reach the recommended daily intake of vegetables (which can be upwards of 10 servings per day). Include a healthy-sized salad for just one meal a day and you can easily meet half your veggie needs. “Eat the rainbow” by adding a lot of color to your salads. You’ll benefit from the wide variety of nutrients. Unfortunately a healthy salad can be jeopardized by a low-quality dressing full of sugar and refined oils. Nothing can ruin a beautiful plate full of vegetables more.
Sometimes the hardest part of creating a healthy salad is finding a good dressing. I decided to combine two of my favorite sauces into one flavorful, nutrient-packed dressing. Pesto meets Caesar for my Vegan Caesar Pesto Dressing that is seriously to die for! It may just have you craving salad. Use this sauce with other meals, not just as a dressing. Use it as an aioli for dipping sweet potato fries, part of a crudités platter at a party, a sandwich spread, or as a flavorful sauce for grass fed steak or pasture chicken.
Enjoy this dressing! Let me know what you decide to try it on – salad, sandwich, or something else!
Healthy vegan caesar pesto dressing with so many delicious uses and made with 100% real ingredients.
Prep Time 8 hours
Total Time 8 hours
-
1/2
cup
pine nuts -
1
Tablespoon
lemon juice -
1/2
Tablespoon
stone ground mustard -
2
gloves garlic
peeled and diced -
1/2
teaspoon
salt -
1/4
teaspoon
black pepper -
1/2
Tablespoon
miso -
1
Tablespoon
capers -
1
Tablespoon
nutritional yeast
or Parmesan cheese for non vegan -
1/2
cup
packed basil leaves -
2
Tablespoons
olive oil -
1/4
cup
+2 Tablespoons water
-
Cover the pine nuts in filtered water and soak overnight to soften.
-
Drain and rinse the pine nuts.
-
Add the nuts and the rest of the ingredients in a blender and blend until smooth and creamy.
-
Store in an airtight container for up to 5 days.
Choose organic ingredients when possible.
Get updates and other special goodies from The Organic Dietitian delivered right to your inbox!
POPULAR ON THE ORGANIC DIETITIAN BLOG
Have you ever tried a castor oil pack? I asked this question a few months ago on my Instagram page and got a lot of questions. Most people had never heard of castor oil packs and expressed interest in learning more about…
Are you dealing with copper toxicity? You may very well be and have no idea! Now copper is an essential nutrient so in general copper isn’t bad. However if we aren’t able to utilize it like we should or properly…
You would not believe some of the things that are used in our food. If you are looking for a great reason to stop eating processed foods then this may be it. 1. Castoreum: Also known as beaver anal gland…
Leave a Reply