A rich and creamy dried basil pesto dressing that tastes just like the Old Spaghetti Factory’s! And did I mention it’s super easy to make??
There are three reasons I go to The Old Spaghetti Factory. The warm sourdough bread. The spumoni ice cream. And the creamy pesto salad dressing!
I loved it so much since I was a kid that I decided to figure out how to make it on my own and this is what I’ve came up with (many years ago).
And it’s been a family favorite every since.
I make this dressing probably more than any other. It’s one of the easiest dressing recipes, yet it’s so flavorful and satisfying.
The term “Pesto” in the dressing is kind of funny to me because there isn’t even fresh basil in it but I stuck with the name all the same.
I love the signature flavor of the dried basil in the dressing and actually wouldn’t recommend substituting fresh here.
Also don’t use the milk + vinegar/lemon juice substitute for the buttermilk, it doesn’t work here. Unfortunately.
I also love this dressing on a salad with chicken – for more of a main dish instead of a side dish. But it’s also perfect on a side salad to go with your spaghetti.
Or just about any other main dish for that matter. So simple yet so good!!
The Old Spaghetti Factory’s Creamy Pesto Salad Dressing
Makes about 1 cup
- 1/2 cup mayonnaise (full fat)
- 1/2 cup low-fat buttermilk
- 2 1/2 tsp dried basil*
- 1/4 tsp garlic powder
- 1 pinch salt
- 1/4 cup freshly, finely grated Parmesan cheese**
Combine all ingredients in a medium mixing bowl. Whisk until well blended.
Pour into an airtight container and refrigerate 30 minutes. Serve over green salad.
Recipe originally shared February 2012. I've scaled it down to half the original recipe I shared.
*Don't use stale dried basil (as in one that has been sitting in the cupboard for a year or two). A fresher pack is best.
**I use the the pokey side of a box grater to get the fine grate. Just be careful. Also store bought grated parmesan such as Kraft can be used as well when in a rush.
Recipe source: Cooking Classy