For a richer flavor, use sun-dried tomatoes packed in oil. Be sure to drain them well before chopping. To toast the pine nuts, spread them in a single layer on a dry skillet over medium heat. Cook, stirring frequently, until lightly golden and fragrant. Watch carefully, as they can burn quickly. The dressing can be stored in an airtight container in the refrigerator for up to 5 days.
Brielle Bins
Jun 24, 2025This dressing is amazing! I used it on a spinach salad with grilled chicken, and it was a huge hit.
Terrance Denesik
May 5, 2025I love the combination of flavors in this dressing. The sun-dried tomatoes and basil are perfect together.
Edwardo Christiansen
Apr 10, 2025I made this for a potluck, and everyone raved about it. I will definitely be making this again!