Low Sodium Pesto Vinaigrette
Brighten your salads and roasted veggies with this Low Sodium Pesto Vinaigrette—a vibrant, heart-healthy twist on the classic dressing. Packed with fresh basil and parsley, toasted pine nuts, and the zesty kick of lemon juice, this vinaigrette combines bold flavors while cutting back on sodium. Nutritional yeast adds a cheesy depth, while Dijon mustard gives it a tangy bite. A drizzle of extra virgin olive oil brings creamy emulsification, and a splash of red wine vinegar and water ensures the perfect light, pourable consistency. Ready in just 10 minutes, this guilt-free, easy-to-make dressing is perfect for elevating any dish with a fresh, herbaceous flair. Ideal for anyone seeking low-sodium recipes or a vibrant, homemade alternative to store-bought dressings!
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Recipe Information
Ingredients
- 1 cup Fresh basil leaves
- 0.5 cup Fresh parsley leaves
- 2 tablespoons Pine nuts
- 1 medium Garlic clove, minced
- 3 tablespoons Lemon juice, freshly squeezed
- 0.5 cup Extra virgin olive oil
- 2 tablespoons Nutritional yeast
- 1 teaspoon Dijon mustard
- 0.25 teaspoon Black pepper, freshly ground
- 2 tablespoons Water
- 1 tablespoon Red wine vinegar
Instructions
Begin by toasting the pine nuts. Place them in a small, dry skillet over medium heat. Stir frequently for about 2-3 minutes, or until they are golden brown and fragrant. Remove from the heat and let them cool.
In a food processor, combine the fresh basil leaves, parsley leaves, toasted pine nuts, and minced garlic. Pulse the ingredients until they are finely chopped.
Next, add the freshly squeezed lemon juice, nutritional yeast, Dijon mustard, and black pepper to the food processor. Pulse a few times to incorporate.
Gradually add the extra virgin olive oil while the processor is running to emulsify the mixture until smooth and creamy.
Add water and red wine vinegar to the mixture and pulse again until everything is well combined. The water is crucial for a light consistency suitable for a vinaigrette.
Taste the vinaigrette and adjust the seasoning if necessary—more lemon juice or black pepper can be added to suit your preference.
Transfer the Low Sodium Pesto Vinaigrette to a glass jar or airtight container and place it in the refrigerator. Allow the flavors to meld for at least 30 minutes before serving.
Shake well before use and drizzle over your favorite salads or grilled vegetables. Enjoy!
Nutrition Facts
Calories |
1177 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.5 g | 161% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 170 mg | 7% | |
| Total Carbohydrate | 16.1 g | 6% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 2.9 g | ||
| Protein | 11.9 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 214 mg | 16% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 1134 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
