Creamy Basil Dressing
A vibrant creamy basil dressing blending fresh basil, Greek yogurt, and mayo in a food processor. This tangy, herbaceous dressing works for any salad and refrigerates well for up to a week.
A vibrant creamy basil dressing blending fresh basil, Greek yogurt, and mayo in a food processor. This tangy, herbaceous dressing works for any salad and refrigerates well for up to a week.
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Using a microplane, grate the garlic clove directly into the bowl of a food processor.
Zest the lemon into the food processor, then squeeze in 1 tablespoon of fresh lemon juice.
Add the white wine vinegar and let the mixture sit for 5 minutes to mellow the garlic flavor.
Add the mayonnaise, plain Greek yogurt, fresh basil leaves, and grated Parmigiano Reggiano cheese to the food processor.
Season with kosher salt and black pepper.
Secure the lid and blend the mixture. While the processor is running, slowly stream in the extra virgin olive oil through the feed tube until the dressing is smooth and emulsified.
Taste the dressing and adjust the seasoning with more salt and pepper if needed.
Pour the finished dressing into a bottle or airtight container for storage.
Store in an airtight glass or plastic container in the refrigerator for up to 5–7 days. Whisk or shake before each use if separation occurs.
Food processor
Yes. Finely mince the basil and garlic by hand, then whisk with lemon juice and vinegar before folding in mayo, yogurt, cheese, and olive oil until combined.
Store in an airtight container in the refrigerator for up to 5–7 days. The basil may darken slightly but the flavor remains strong.
Yes. Use sour cream or plain yogurt (1:1 ratio), but sour cream will be tangier. Reduce mayo by 2 tablespoons if using full-fat sour cream.
No. It contains mayo, Greek yogurt, and Parmigiano Reggiano. For a dairy-free version, use vegan mayo and nutritional yeast instead of cheese.
Not recommended. The basil color and texture degrade when frozen. Keep it refrigerated instead for best results.
