Fresh basil makes one of the best dressings you’ll ever taste, and it’s not just for salads! I love it over grilled chicken and fish and it’s also great as a dipping sauce for fresh veggies. This is one dressing that is in my fridge all summer long!
If there is one ingredient that screams summer, it’s basil. I’m sure you remember from my pesto post how much I love the pungent herb. It’s what makes pesto, but have you ever thought to use it in a salad dressing? Well let me tell you, basil makes the BEST salad dressing you’ll ever taste.
Fresh basil is blended with tangy dijon mustard, pungent garlic, sweet honey, fresh lemon, vinegar, and is finished off with fruity olive oil and fresh Parmesan. I have been making this dressing for years and every time I serve it I get asked, “What is this dressing? It’s delicious!”
I love making this dressing when the basil is bountiful in the garden, which is usually later in the summer. So, if you’re impatient like me, then go ahead and pick up a bunch at your local farmers market or grocery store.
One bunch is enough to make a batch – just tear the leaves from the stems and throw it into the food processor or blender. Add in all of the ingredients except for the oil and cheese; blend until it’s all finely chopped.
Add in the oil and blend until it’s well combined. Then, pour it into a jar or container and add in the cheese. You can keep this in your fridge for up to 2 weeks…if you don’t eat it all first!
Fresh basil dressing is unbelievably easy and it’s so versatile that I usually double or triple the recipe to be sure I always have some in my fridge. It’s delightful on top of your basic green salad, but the fun doesn’t stop there! Try it on your favorite pasta salad, drizzle it over grilled chicken or shrimp, or mix it with yogurt for a wonderful veggie dip. I also love making chicken salad with it – use it alone or mix it with mayo/yogurt for a creamy version.
I decided that this lovely dressing deserved its own post because it’s just that good and I know I will referring you back to this recipe a lot. I have a ton of posts coming up this summer of ways I use it – so stay tuned for those!
- 1 Bunch Fresh Basil, about 2 cups
- 2 Garlic Cloves, peeled
- 1 Tablespoon Dijon Mustard
- 1 Tablespoon Honey
- 2 Tablespoons Champagne Vinegar
- Juice of 1 Lemon
- ½ Teaspoon Kosher Salt
- ½ Teaspoon Freshly Cracked Black Pepper
- ½ Cup Extra Virgin Olive Oil
- 1 Tablespoon Freshly Grated Parmesan Cheese
- In the bowl of a mini food processor (or a blender), pulse together the basil, garlic, dijon mustard, honey, champagne vinegar, lemon juice, salt, and pepper; pulse until combined. Add in the olive oil and blend until well combined. Pour the dressing into a container and mix in the cheese. Store in an airtight container or jar for up to 2 weeks.
- Yield: 1 Cup.