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
Ingredients
- 1/4 cup mayonnaise
- 1 cup fresh basil leaves, loosely packed
- 1/2 cup Italian parsley leaves, loosely packed
- 1 tablespoon distilled white vinegar
- 1/2 clove garlic
- 1/4 cup light oil, like canola or grapeseed, or extra virgin olive oil
- kosher salt and pepper
Instructions
- Combine the mayo, basil, parsley, vinegar, and garlic in a food processor or a narrow glass for an immersion blender and pulse till combined.
- If you have a food processor with an opening, very 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 2/3-3/4 cup of dressing and it will keep for at least 5 days.
- I find sometimes people have trouble getting the oil to emulsify in the food processor or with regular blenders. If you have an immersion blender, this tends to work best. You must add the oil very slowly to get it to combine.
- 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
