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Creamy Basil Dressing Recipe
Ash Tyrrell

Creamy Basil Dressing Recipe

I make a jar of this creamy basil dressing almost every week during summer, and it's honestly ruined store-bought dressing for me. It started as a way to use up the mountain of basil growing on my counter, and now I just keep the ingredients stocked on purpose
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Total Time 5 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 cup fresh basil leaves — this is the whole point of the dressing so skip dried basil, it just won't taste the same
  • 1-2 cloves garlic — start with one clove if you're not sure since two turns this dressing sharp and bold
  • ¼ cup mayonnaise — brings richness and body and keeps the dressing from tasting watery
  • ¼ cup plain Greek yogurt — adds tang and creaminess while keeping things lighter than an all-mayo dressing
  • 2-3 teaspoons white vinegar — brightens the flavor and keeps the creaminess from feeling heavy
  • ⅛-¼ teaspoon salt — start small you can always add more once you taste it
  • ⅛-¼ teaspoon black pepper — adds a little warmth and depth
  • Optional: chopped scallion minced shallot, fresh parsley, or red pepper flakes — great for customizing the flavor

Method
 

  1. Rinse the basil leaves and pat them dry before you start. Peel your garlic cloves and roughly chop them so they blend more easily. Measure out your mayo, yogurt, vinegar, salt, and pepper so everything is ready to go into the processor at once.
  2. If you want a dressing you can pour over salad, add all the ingredients straight into your food processor. Blend until smooth, pausing to scrape down the sides if needed. This usually takes less than a minute of actual blending time.
  3. For a dip-like texture, leave the mayo out of the food processor at first. Blend the basil, garlic, yogurt, vinegar, salt, and pepper until smooth, then transfer it to a bowl. Stir the mayo in by hand instead of blending it, which keeps the texture thick and scoopable.
  4. Give the dressing a taste before serving it. If it feels a little flat, add a pinch more salt, a splash more vinegar, or a bit more garlic until it tastes right to you. Small adjustments make a big difference here.
  5. You can use the dressing immediately, or pop it in the fridge for a bit if you prefer it colder. It keeps well in an airtight jar or container, so I usually make a batch ahead of time for the week.

Notes

  • I always blend the mayo separately when I want a thicker dip, because my food processor turns it liquidy if I blend it with everything else.
  • I like adding a handful of parsley or even a few baby spinach leaves when my basil supply is running low.
  • I've swapped the vinegar for lime juice or lemon juice a few times, and it completely changes the vibe in a good way.
  • I add a little extra black pepper because I love the peppery kick it gives the dressing.
  • If mine turns out too thick, I just blend in a tablespoon of water at a time until it's the consistency I want.