In my early twenties I used to wait tables at the Old Spaghetti Factory across the street from Pier 70 in downtown Seattle. It’s the type of family friendly restaurant where the energy is always high, flipping tables is a must, and the smell of spaghetti never washes out of your clothes. Most of the entrees are served as a budget-friendly three course meal. Free bread with garlic or plain butter, milk (tea, or coffee), side salad with your choice of dressing, entree, and a scoop of spumoni or vanilla ice cream for dessert. Back when I used to work there, all of this could be yours for under $10.
The most popular salad dressing choice was their creamy pesto dressing. Served on a bed of chopped iceberg lettuce and seasoned croutons, this salad dressing developed a cult-like following. People would come into the restaurant just to buy pints of this stuff! I used to spread it on bread, so good!
Discovering a jar of pesto in the refrigerator today inspired me to make a copycat version of the salad dressing at home. I’m very happy how my version turned out… just like I remember from when I worked there!
The recipe itself is very easy to make and tastes like you would expect; like a creamy ranch dressing except with a distinct pesto flavor. Mix some buttermilk, sour cream, mayonnaise, pesto, and parmesan cheese. That’s it.
Hope you enjoy this dressing as much as I do!
- ⅓ cup low-fat buttermilk
- ⅓ cup mayonaise
- ⅓ cup sour cream
- 2 tablespoons pesto
- 1 tablespoon grated parmesan cheese
- Whisk all the ingredients in a bowl until well combined.