I didn’t even mean to make a pesto, but this is how it came out and I dont regret it! This dressing was suppot to be a fresh herb dressing, but then I added lemon juice, olive oil, and parmesan cheese and it came out tasting almost exactly like the pesto I bought at a farmers market!
Make it dairy free
The parmesan cheese I used wa half goat milk half sheep milk, but if you have problems with these milks then you can use vegan parmesan cheese. Dont leave the cheese out though if your not using this as a dressing because it’s a main ingredient in pesto! If your using this as a dressing the cheese can be left out completely.
Super simple
This pesto is simple, but has a lot of different herbs in it. The salad is only two ingredients you cant get much simpler then that!
Purslane?
Purslane is in this recipe and its definitely not a common ingredient in pesto in fact I might be the first to ever use it in pesto! Purslane is a wild edible plant that can have light red stems and pink to yellow flowers, but dont worry this ingredient can totally be left out if you dont have it on hand.
Ingredients
Category: Italian
Serves: 1 per salad and 1-2 per batch of pesto
1 small bunch of parsley.
Dill.
Mint.
Thyme.
Cilantro (optional).
Basil.
Rosemary.
Sage.
Chives or leek strands.
1 thick purslane sprig (optional).
1/4 cup extra virgin olive oil.
Sea salt and black pepper to taste.
Juice of 1/2 a lemon.
Garlic powder to taste.
Parmesan cheese (optional if being used as a dressing).
DIRECTIONS
Pulse for a few seconds in a food processor. If you blend it too long it will not be a dressing, but a normal pesto.
The salad
Bib lettuce.
Butternut squash slices cooked.
DIRECTIONS
Toss the lettuce and top with the butternut squash slices.
Healthy little vegan 
One thought on “Salad with pesto dressing”