Start by washing the basil leaves gently. Pat them dry with a kitchen towel. Too much water can thin the dressing. Remove thick stems if needed. Fresh basil is the star of this Mary Berry Basil Pesto Dressing Recipe, so choose bright green leaves.

Place the pine nuts in a small pan over medium heat. Toast them for two or three minutes. Stir often so they do not burn. Toasting brings out a warm nutty flavor that makes the pesto taste deeper.

Place basil leaves, toasted pine nuts, garlic, and Parmesan cheese into a food processor. Pulse several times until everything breaks down into small pieces. This step helps the ingredients mix evenly later.

Turn the processor on low speed. Slowly pour the olive oil while blending. The mixture will become smooth and creamy. This is the base of the dressing and gives it a silky texture.

Add lemon juice, salt, and black pepper to the mixture. Blend again for a few seconds. Lemon juice brightens the flavor and balances the richness of the oil and cheese.

If the dressing feels too thick, add one or two tablespoons of water. Blend again briefly. The dressing should pour easily but still feel creamy.

Taste the dressing with a spoon. Add a little more salt or lemon juice if needed. Every batch of basil tastes slightly different, so small adjustments make the flavor perfect.

Transfer the pesto dressing into a jar or small bowl. You can serve it immediately over salads, roasted vegetables, or pasta. Store leftovers in the refrigerator for later use.