Last week, I bought a large clamshell of basil leaves from Trader Joe’s with plans to make some caprese salads. Long after the cheese had vanished, I found myself with excess basil leaves and debating how to use them.
I’ve also been making homemade dressing for the past few weeks to take to work with my homemade salads, so I decided to get a little creative and come up with a basil salad dressing that would compete with the old standby: Hidden Valley Ranch.
This dressing has completely knocked my socks off, and I’m into week two with it. I cannot wait to hear what you think of it. As always, use your favorite milk and mayonnaise to match what you’re specifically using to assure it’s suiting your nutritional needs. I used light mayonnaise + skim milk.
Light and Creamy Basil Dressing | No Thanks to Cake
- ½ cup light mayonnaise
- ½ cup milk of your choice
- ¾ cup basil leaves
- 3 stalks chives, chopped
- 1 Tbsp. parmesan cheese, grated
- 2 cloves garlic, minced
- ¼ tsp. salt
- ⅛ tsp. black pepper
- Place all ingredients into a food processor or blender. Blend until mixed well.
- Serve on your favorite salad, and enjoy!