Skip to main content

Pesto Buttermilk Dressing

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

Pesto Buttermilk Dressing
Author: Jolene's Recipe Journal

Ingredients

  • 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

Instructions

Place all ingredients in a jar with a tight-fitting lid; shake well. Refrigerate 1 hour.
Just before serving, shake dressing again.
pesto, buttermilk, dressing
Salads, Dressings, homemade
American

 

 


Wednesday #DairyMonth Recipes

  • Breakfast Frozen Yogurt Parfait Popsicles by The Spiffy Cookie
  • Homemade Banana Pudding by A Kitchen Hoor's Adventures
  • Easy Homemade Creamy Fudgesicles by Blogghetti
  • Eclair Cake by A Day in the Life on the Farm
  • Grasshopper Ice Cream Drink by Art of Natural Living
  • Pesto Buttermilk Dressing by Jolene's Recipe Journal
  • Pineapple and Cottage Cheese Ambrosia by Palatable Pastime
  • Pepper Jack Cheese Wedges by Jen Around the World
  • Stem Ginger Cheesecake Icecream by Magical Ingredients
  •  

     











    Comments

    1. This dressing sounds delicious and I have some pesto sitting in my refrigerator just waiting for a purpose.

      ReplyDelete
    2. i usually think of buttermilk dressing as bland but this would win me over!

      ReplyDelete
    3. I love how super simple this dressing is. Homemade dressings are the best!

      ReplyDelete
    4. This is a very flavorful dressing. I love the pesto flavor!

      ReplyDelete
    5. I think I have some tomato pesto in the fridge. I might have to try this recipe with that pesto. This sounds delicious!

      ReplyDelete

    Post a Comment

    Popular posts from this blog

    Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

    I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper. Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed.   They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick

    Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

    Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked bacon, cut in 1/4" piec

    Double Layer Pineapple Upside Down Cake

    Back in the day I used to bake from home for extra money.  This was one of the most popular items.  Cake mix sizes have changed and if you're using the 15.75 ounce ones bake them in 8" pans. If you want to use the 9" rounds, you can also use this cake mix upsizer to make up the difference between the old and new cake mix sizes.  If the layers are too thin, you'll never be able to flip and stack them without a mess. Be sure to keep track of which pan has the pineapple rings and cherries in it and which doesn't so that you can easily turn them out onto the plate in the right order.    Double Layer Pineapple Upside Down Cake Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 10 ounce jar maraschino cherries, drained 1/2 stick butter 1/2 cup packed brown sugar 8 ounce can pineapple slices 8 ounce can crushed pineapple with juice 1 package yellow cake mix (15.75 ounces) Instructions Preheat oven to 350 degrees F. Melt butter and coat the