Creamy Pesto Dressing recipe is an Old Spaghetti Factory Copycat. This creamy dressing with a hint of basil is a family favorite!
When my husband and I were dating Old Spaghetti Factory was a favorite of ours. We loved getting the Spaghetti with Browned Butter and Mizithra but the best part in our opinion was always the creamy pesto dressing. And now, I’m sharing this recipe so that we can all make our own at home!
Making my your own dressing is a money saver for sure. With just a handful of ingredients that you likely have on hand, you can make a plethora of homemade dressings. This creamy pesto is no different. It’s easy too!
MAYONNAISE: This is a staple in a lot of creamy homemade dressings. It adds creaminess as well as a bit of oil and fat.
BUTTERMILK: The buttermilk thins this dressing out a bit and makes it pourable. It also gives it a touch of tanginess.
DRIED BASIL: This is where the “pesto” flavor comes from. Usually I am a huge fan of fresh basil, but this is one time you’re going to want to make sure to use dried. The flavor works better!
GRANULATED GARLIC: just a small amount to add a hint of garlic. You can substitute garlic powder if you like. Don’t use garlic salt because the parmesan will add plenty of saltiness.
PARMESAN CHEESE: Adds saltiness. Make sure you grate it fresh, it’s much better that way!
Oh my gosh. It’s so easy. Seriously. All you need to do is combine all of the ingredients together in a bowl and whisk until combined.
I prefer to refrigerate it for 30 minutes or so to let the flavors meld, but it’s not necessary!
Yes, salad is the main thing that we use creamy pesto dressing for. However, it’s also actually really good to dip bread in or to add to sandwiches.
This stuff goes pretty fast in our house because it’s my husband’s absolute favorite. If you don’t eat it as quickly as us though, it’ll last about a week or so in the fridge in a sealed container.
Want to make more homemade salad dressings like this Creamy Pesto? I have got you covered!
Note: This post was originally published in 2009. It was updated with a modified recipe, photos and tips in 2022.