You are going to love the fresh, creamy taste of this creamy basil salad dressing. I have been putting it on everything! From salad to sandwiches (check out next week’s post to see the delicious sandwiches I put it on) to Greek pitas to just dipping my bread in it! The key here is using FRESH basil. If you have a bunch of basil from your herb garden that you need to use up, this recipe is for YOU! If you want to lighten this recipe up a bit, feel free to use some Greek yogurt instead of Mayonnaise. Take it to your next Summer picnic or block party. You will have all the neighbors asking for the recipe!
One thing to notice is the use of anchovy paste. Don’t leave this out! I know you are tempted to do it — just don’t. If you are having trouble finding anchovy paste, you will find it next to the canned anchovies.. which is usually next to the canned tuna. I found a tube for around $2 and it is a great little investment. PLUS, even after it has been opened, it will keep in your fridge for months! Don’t worry about it tasting fishy.. it contains plenty of salt, oil, vinegar, and sugar, which cover up the fishy-ness.
Wondering what else you can use anchovy paste in to justify buying it? Add a couple teaspoons to jarred spaghetti sauce (or homemade spaghetti sauce). It will add that rich dimension you really want in spaghetti sauce– especially if you are making a meat sauce. It really brings out the flavor of the beef. You can also add it to your beefy stews or soups for an added dimension. Anchovy paste is one of those ingredients where people will notice a difference in your dressing or sauce and say “I don’t know what makes this sauce so much BETTER… it just IS. I can’t quite put my finger on it!” And you will smile to yourself and know that it was the anchovy paste.
Anyway, I am dedicating this post to my sister, Emily. Today is her birthday! Be sure to comment below to wish her a happy birthday! Love you, Ems!
- 1 c. good mayonnaise I prefer Best Foods.. or Hellmann's for you East coasters
- 1 c. chopped green onion white and green parts
- 1 c. chopped FRESH basil leaves
- 1/4 c. freshly squeezed lemon juice 2 lemons
- 2 tsp. chopped garlic 2 cloves
- 2 tsp. anchovy paste
- 2 tsp. kosher salt
- 1 tsp. freshly ground black pepper
- 1 c. sour cream
- Place the mayonnaise, green onion, basil, lemon juice, garlic, anchovy paste, salt and pepper in a blender and blend until smooth. Add the sour cream and process until just blended. (If not using immediately, refrigerate the dressing until ready to serve.) In my opinion it tastes best after being refrigerated overnight -- add a little milk if it needs to be thinned.
adapted from Barefoot Contessa