Creamy Basil Dressing
A light and refreshing creamy dressing with parsley and basil. Whole30 and paleo compliant and wonderful as a sauce or dip for seafood or chicken poppers.
Servings: 8 people
Calories: 116kcal
Ingredients
- ¼ cup mayonnaise
- 1 cup fresh basil leaves, loosely packed
- ½ cup Italian parsley leaves, loosely packed
- 1 tablespoon distilled white vinegar
- ½ clove garlic
- ¼ cup light oil, like canola or grapeseed
- kosher salt and pepper
Instructions
- Combine the mayo, basil, parsley, vinegar, and garlic in a food processor and pulse till chopped, combined. If you have a top with an opening, slowly drizzle in the oil as your processor is running until totally smooth and a light green color. Add salt and pepper to taste and chill for about 30 minutes, if possible.
Notes
- This recipe makes about ⅔-3/4 cup of dressing and it will keep for at least 5 days.
- You can use olive oil, I just find it has a stronger flavor. Lighter oils allow the herbs to shine.
- See post for recommended mayos, especially if you want egg-free.
- If you don't have a food processor, you can just chop up everything really well and whisk it together. I advise chilling for longer, since the flavors won't be as blended...or use a blender!
Nutrition
Calories: 116kcal | Carbohydrates: 1g | Protein: 1g | Fat: 13g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 47mg | Potassium: 30mg | Fiber: 1g | Sugar: 1g | Vitamin A: 474IU | Vitamin C: 6mg | Calcium: 10mg | Iron: 1mg