Creamy Basil Dressing
Elevate your salads and meals with this quick and irresistible Creamy Basil Dressing, a vibrant and velvety sauce bursting with fresh, herbaceous flavor. Made with a base of protein-packed Greek yogurt and infused with aromatic basil leaves, zesty lemon juice, and a hint of honey, this 10-minute dressing strikes the perfect balance between creamy richness and tangy brightness. A touch of garlic and olive oil lend savory depth, while optional water allows you to customize the consistency to your liking. Perfect as a salad dressing, dip, or drizzle for roasted vegetables, this versatile recipe is a surefire way to liven up any dish. Healthy, simple, and utterly delicious, this homemade basil dressing is your go-to for garden-fresh flavor in every bite!
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Recipe Information
Ingredients
- 1 cup (packed) Fresh basil leaves
- 1 cup Greek yogurt (plain, full-fat or low-fat)
- 2 tablespoons Olive oil
- 1 large Garlic clove
- 2 tablespoons Lemon juice
- 1 teaspoon Honey
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Water (optional, for thinning)
Instructions
Wash the fresh basil leaves under cold water to remove any dirt, then pat them dry with paper towels or a clean kitchen cloth.
Peel the garlic clove and set it aside.
Add the fresh basil leaves, Greek yogurt, olive oil, garlic clove, lemon juice, honey, salt, and black pepper into a blender or food processor.
Blend the mixture on high until smooth and creamy. Scrape down the sides of the blender/processor as needed to ensure all ingredients are well incorporated.
If the dressing is too thick for your liking, add water 1 tablespoon at a time and blend again until the desired consistency is achieved.
Taste and adjust seasoning if necessary by adding more salt, pepper, or lemon juice based on your preference.
Transfer the creamy basil dressing to an airtight container or a serving dish. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
Serve as a salad dressing, dip, or drizzle over roasted vegetables. Store any leftovers in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.2 g | 46% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 1262 mg | 55% | |
| Total Carbohydrate | 16.9 g | 6% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 12.9 g | ||
| Protein | 15.6 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 215 mg | 17% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 366 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
