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Pesto Ranch Ingredients
- 1 cup mayonnaise
- 1 cup buttermilk (I use 1%)
- 6 heaping tablespoons pesto
- 1 tablespoon lemon juice
- 1 teaspoon oregano
- 1/2 teaspoon salt
- 2 teaspoons black pepper
Instructions
- In a medium bowl, whisk together the buttermilk, lemon juice, oregano, salt, and black pepper until combined.
- Add the mayonnaise and pesto, whisking until fully smooth and creamy.
- Taste and adjust seasoning if needed.
- Transfer to a sealed jar or bottle and refrigerate for at least 1 hour to allow flavors to meld.
- Shake or stir before serving. Keeps refrigerated for up to a week.
Notes:
- Best if refrigerated for at least 1 hour to enhance flavor.
- Great as a dip, sandwich spread, or salad dressing.
Equipment
What each of these actually changes about the result. Links go to Amazon and earn this site a commission at no cost to you — more on that here.
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A wide balloon shape pulls air in faster and reaches the curve of a bowl, which is what you want for a dressing you are trying to emulsify by hand.
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Stainless takes a warm water bath to hold dough temperature and goes in the fridge without cracking. The set nests, which matters more than it sounds like when three recipes need four bowls.
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Glass doesn't hold onto garlic and pesto the way plastic does, and a wide mouth means you can actually get a spoon and a bottle brush inside. Also the right home for a sourdough starter.