Old Spaghetti Factory’s Creamy Pesto Dressing (Copycat Recipe)
This is my copycat version of Old Spaghetti Factory’s creamy pesto dressing—tangy, herby, and full of that thick, smooth flavor you remember. It’s easy to shake together at home and perfect for salads, dips, or pasta.
Add all ingredients to a large mason jar (or any jar or container with a tight-fitting lid).
1 cup (240 g) full-fat mayonnaise, 1 cup (240 ml) buttermilk, 1½ tbsps. (3 g) dried basil leaves, 2 cloves finely minced garlic, ¾ tsp. garlic powder, ½ tsp. table salt, ⅛ tsp. freshly ground black pepper, ½ cup (45 g) finely shredded Parmesan cheese
Secure the lid and shake vigorously until the dressing is fully combined and smooth.
Refrigerate for at least 1 hour before serving, if possible, to let the flavors meld. The dressing will thicken slightly as it chills.
Notes
Make sure your dried basil is fresh—if it’s been sitting in the pantry for years, it won’t taste right.
For best texture, grate the garlic or mince it very finely. Use finely shredded Parmesan so the dressing stays smooth.
Shake well before each use.
If you prefer a thinner dressing, stir in more buttermilk one tablespoon at a time.
Keeps 5–7 days in the fridge in an airtight container. Not suitable for freezing.
For the best results when making this copycat Old Spaghetti Factory creamy pesto dressing, check out the full post. It includes extra notes, tips, and frequently asked questions that aren't listed in the recipe card — like how to make it dairy-free, gluten-free, or ideas for simple ingredient swaps.
Nutrition information is an estimate and will vary based on the brands and products you use.