The #DairyMonth celebration continues today and so does my pesto fixation! It's one of my new favorite ingredients and today's recipe is Liz B's Pesto Buttermilk Dressing from Taste of Home.
I made a few swaps- I used rice vinegar instead of the white wine vinegar and I used roasted garlic cloves. Buttermilk, yogurt, parm cheese, lemon, salt, pepper, and pesto round out the ingredient list.
I poured all the ingredients into a Ball jar with a reusable lid and gave it a shake. You could also toss everything into your blender or use a stick blender.
That distributed everything nicely, but be sure to give it a shake again before serving. I started with some simple mixed greens and added some halved tomatoes and sliced radishes from my garden.
You can serve it from the jar or you can move it to a fancier vessel if you like. I got this adorable bottle at a local restaurant supply store. The buttermilk and yogurt work with the pesto to give it a delicious herby flavor with some tang to it.
It also made an amazing marinade for some boneless skinless chicken. Soak it overnight and then you can bread it and bake it or pop it on the grill.
Thank you so much for joining me today for #DairyMonth. Be sure to go and check out what the other bloggers made by clicking the links down below!
Pesto Buttermilk Dressing
- 2/3 cup buttermilk
- 1/2 cup plain Greek yogurt
- 1/2 cup prepared pesto (I like Classico Traditional Basil Pesto)
- 1/4 cup shredded Parmesan cheese
- 1 tablespoon rice vinegar
- 1 tablespoon grated lemon zest
- 1 roasted garlic clove, minced
- 1/2 teaspoon coarsely ground pepper
- 1/8 teaspoon salt
Just before serving, shake dressing again.
Wednesday #DairyMonth Recipes