1. Begin by cooking the bacon in a skillet over medium heat until it’s crispy, about 8-10 minutes. Once cooked, place the bacon on a paper towel to drain excess grease, then chop into small pieces.
2. In a food processor, combine the basil leaves, Parmesan cheese, pine nuts, and garlic. Pulse until the mixture is well-blended but still slightly chunky.
3. Slowly add the olive oil to the food processor while it’s running, until the pesto reaches your desired consistency.
4. In a medium bowl, combine the pesto with mayonnaise, sour cream, and lemon juice. Stir until smooth and creamy.
5. Fold in the chopped bacon pieces, then season with salt and pepper to taste.
6. Refrigerate the dressing for at least 30 minutes before serving to allow the flavors to meld beautifully.

A little personal tip: If you’re like me and love a bit of heat, add a dash of red pepper flakes to the pesto. It gives the dressing a subtle kick that takes it to the next level!