BEST Creamy Pesto Dressing

I admit it.

I'm a salad dressing snob. And I have this dressing to blame for it.

In fact, this dressing has turned even my extremely NOT picky husband into a salad dressing snob!

True story.

The beauty of this dressing (originally found from the lovely people at Copykat here ) is that it's super easy to whip up. The downside of this dressing is that you have to exude the patience of Job to refrain from eating it while it chills for at least 3-4 hours...(overnight is best).

And versatility! This heaven-sent sauce is a fabulous marinade for chicken or pork. It's a to-die-for accompaniment slathered on a grilled bun and paired with grilled chicken; sharp cheddar; crispy, salty bacon and cool, crisp lettuce - you could even add some sliced avocado for some additional healthy fats!
(guess what I had for lunch today?) :o)

And, obviously, it takes the average-joe salad and transforms it into heavenly goodness.

Ok, are you sick of me talking about it now?

I guess you're looking for the recipe so you can RUN - not walk - to your kitchen to make this marriage of flavors happen!

Alright....here it is. Prepare to want to eat salad every day for the rest of your life!

Creamy Pesto Dressing

(found at The Old Spaghetti Factory)

Note: I have slightly modified this recipe to better suit my tastes - (remember you can find the original here )

Ingredients

• 3/4 cup light olive oil
• 1 cup mayonnaise
• 3/4 cup buttermilk *
• *(this also works with unsweetened, plain almond milk - just don't use vanilla. Ask me how I know.)
• 2 tablespoons grated parmesan cheese
• 2 tablespoons crushed dried basil
• 1/2 teaspoon salt
• 1-2 cloves garlic, minced (when I'm in a hurry, I will use 1 tsp of garlic powder - works just fine and gives a slightly milder flavor vs. fresh. Go with whatever works for you.)
• 5-6 dashes hot pepper sauce (I use Tabasco)

Instructions

Whisk together oil and mayonnaise. Add buttermilk, cheese, basil, salt, garlic and hot pepper sauce to taste. Mix thoroughly. Cover and let flavors meld overnight in refrigerator. Decant into a pretty recycled glass bottle and serve! (All those pretty balsamic vinegar and olive oil bottles?? Don't throw them away - they're perfect for this!)