Salad dressing is one of the easiest recipes to make. It usually requires no cooking or chopping. Just pulsing all the ingredients in a food processor. And you know what? Somehow I rarely make my own salad dressing, even though I usually have all ingredients on hand! This Creamy Roasted Pistachio Dressing might break my habit of buying salad dressing! It’s dairy free (but still creamy!), tangy, and has the best pistachio flavor!
As soon as I saw this dressing, I knew I had to make it! The color looked amazing and I love anything with pistachios. (Just in case that’s not obvious yet, haha). Since the pistachios give this dressing such a distinct flavor, I really wouldn’t recommend switching them for any other nut.
I’m trying my best to keep January healthy (it’s tough because dessert is my favorite, but here’s hoping!) and I thought this was a great alternative to an elaborate salad. Now, you can make a simple salad all week and use this dressing. When I’m making a simple, quick salad for dinner, I typically just throw in some carrots, tomatoes, maybe cucumbers and nuts for a crunch. What’s your favorite salad topping?
Speaking of salads, have you ever had an antipasto salad? I had one today for the first time ever and I was shocked there was lettuce in the salad! I always thought antipasto salad was a mix of maybe meat, cheese, and olives but not lettuce. Now my view is forever changed, it was a delicious salad! I also always thought antipasto meant a salad without pasta, but turns out it just means appetizer/starter in Italian….
If you make this Creamy Roasted Pistachio Dressing, be sure to comment. I love hearing your thoughts and suggestions!
Creamy Roasted Pistachio Dressing
Creamy salad dressing with roasted pistachios and fresh squeezed lemon juice.
- 1/2 cup pistachios, roasted
- 1/4 cup fresh lemon juice
- 2 tablespoons honey
- 2 tablespoons apple cider vinegar
- 1 small clove garlic, minced
- salt & pepper, to taste
- 1/2 cup olive oil
- Blend pistachios through salt/pepper. After blended slowly stream in olive oil. Blend until smooth.
- If dressing is too thick, thin with water. (I used about 2 tablespoons.)
- Store dressing in the fridge.
images & text © North Coast Eats
adapted from Snixy Kitchen