An Elevated Summer Take On Classic Caesar Dressing
If classic Caesar and vibrant basil pesto had a delicious little secret, this ultra-creamy, pesto dressing would be it. Think silky ribbons of garlicky, umami-rich goodness laced with bright lemon and a touch of anchovy (they melt into the dressing, adding a salty, savory depth without tasting fishy), all elevated by fresh basil.
Homemade Caesar dressing can feel intimidating if you’ve never worked with anchovies or made salad dressing from scratch—but this version is practically foolproof. It’s everything you love about a traditional creamy Caesar dressing—but with the garden-fresh of summer.
Pair it with everything from my pan-seared salmon Caesar salad to a summery kale pasta salad, or even drizzled over crispy oven-roasted potatoes—yes, please.
Why You’ll Love It
- Big Flavor, Minimal Effort: Blending everything together in a food processor takes just 30 seconds, yet the results taste like you fussed. To make your life even simpler, use a personal blender.
- No Raw Eggs: Mayo yields the same luxurious texture without tempering yolks (or emulsifying!).
- Flexible Thickness: A splash of water loosens the dressing so it’s pourable over leafy greens or thick enough to spread on sandwiches.
This basil Caesar salad dressing truly could not be simpler. My best tip? Let it rest in a fridge for 30 minutes to let all those delicious flavors mingle. This also helps the texture set.
And of course there’s the added bonus that you can easily make it ahead of time and it’s one less thing to worry about when dinner rolls around!
Delicious Ways To Use It
- Tossed with literally any Caesar salad you love. I’ve got several that I rotate through often, including this lemony kale Caesar, oven-roasted broccoli Caesar salad, and of course my forever favorite, a shaved Brussels sprout Caesar salad.
- Drizzle over grilled veggies, chicken, or fish.
- Generously slathered onto halved baguette, then piled high with crispy chicken cutlets and fresh arugula.
- Served as a dip for roasted potatoes wedges or crispy French fries.
- Spooned over grain bowls–yum!
No excuses for not trying this crazy delicious salad dressing immediately! Whip up a batch, stash it in the fridge, and watch every Caesar—plus a whole lot more—get devoured.
Let me know in the comments if you tried this twist on classic Caesar and how you served it—your feedback makes all the difference! And if you loved it, don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating below.
And make sure to sign up for our newsletter and follow along on Instagram, TikTok, YouTube, Pinterest, and Facebook for more Well Seasoned recipes! Don’t forget to tag us on social channels when you make a recipe at #wellseasonedstudio and upload your photos below! We love seeing what you’re up to in the kitchen!
Tell Us What You Think!
If you make this recipe, don’t forget to leave a review and rating—we value your feedback and it helps us keep creating (and sharing!) free recipes. Your support means the world!
Rate this Recipe
Rich, Creamy Caesar Dressing with Basil Pesto
Ingredients
- ¾ cup mayonnaise
- 2 Tbsp basil pesto, homemade or your favorite store-bought variety
- 2 anchovies
- 2 Tbsp fresh parsley
- 2 Tbsp fresh lemon juice, from ½ medium lemon
- 1 Tbsp grated Parmigiano Reggiano cheese
- 1 small clove of garlic, finely chopped
- 1½ tsp Dijon mustard
- Water, as needed
Instructions
- Make the Caesar dressing. Combine ¾ cup mayonnaise, 2 Tbsp basil pesto, 2 anchovies, 2 Tbsp parsley, 2 Tbsp lemon juice, 1 Tbsp grated Parmesan, 1 clove of garlic, and 1½ tsp Dijon mustard in the bowl of a food processor fitted with blade attachment. To make the dressing more pourable, I like to add 1-2 Tbsp water, but this is optional. Process until smooth and creamy, about 30 seconds, scraping down the sides as needed.
- Enjoy with salads, grain bowls, drizzled over grilled poultry, seafood, meat, or veggies!
Notes
- Prep now, enjoy later: The flavor will intensify as it sits. Make it up to 5 days ahead and store in an airtight jar in the refrigerator.
- Texture check: It will thicken as it chills; loosen with water or lemon juice and re-whisk before serving.
- I do not recommended freezing—the emulsion can break. Stick to fridge storage for the creamiest results.
Nutrition
Photography by: Megan McKeehan
Let us know your thoughts!