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Zippy Pesto Salad Dressing

Recipes, Salads

Zippy Pesto Salad Dressing

Add some zip to your salads or use as a dip for raw veggies! Easy to make from my Pesto Sauce Recipe or any store-bought pesto.
Course Salad
Servings 6 servings


  • 1 Food Processor
  • Measuring Cups


  • 2 cups fresh basil
  • 1/4 cup unsweetened flakes of shredded coconut
  • 1/2 cup olive oil
  • 3 tbsp pine nuts
  • 3 cloves garlic
  • 1/4 tsp salt

To Thin Into Dressing:

  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • 1/4 tbsp additional salt


  • Place ½ of the basil leaves, shredded coconut, nuts and oil in food processor and mix until well chopped.
  • Scrape down sides of container.
  • Add the other half of all ingredients and process until pesto forms a thick, smooth paste.
  • Thin pesto sauce into dressing by adding lemon juice, additional olive oil and salt.



  • Vegan, gluten, dairy and soy free 
  • Use locally grown, organic produce when possible
  • Pesto keeps in refrigerator one week or freeze for 3 months
Keyword Dressing, Pesto, Salad Dressing

1 Comment

  1. Cleonne Wright

    Love the Pesto recipe, even without the coconut, which I do not always have on hand, I use walnuts.


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Angela is a registered dietitian nutritionist (RDN), board-certified health coach and trained yoga teacher who helps clients achieve a healthy weight and gain control over their GI distress.

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