Creamy Lemon Basil Vinaigrette
Creamy Lemon Basil Vinaigrette might be my ALL-TIME favorite dressing that I have come up with! A combination of extra virgin olive oil, basil, lemon juice, white vinegar, and olive oil mayo creates the dressing’s base. This is great by itself, but adding a little Parmesan cheese adds even more creaminess and flavor.
Want to know what makes my Creamy Lemon Basil Vinaigrette even better? You can just toss all the ingredients in a blender, and less than a minute later, you’ve got a homemade dressing to last the whole week. And don’t limit your use of it to just salads. This dressing is fantastic drizzled over steamed veggies and grain bowls, or used as a dip for raw veggies!
Let me know what you think by sharing your final product on social media! Be sure to tag me : Instagram @realfoodreallife_rd / Facebook @Real Food. Real Life. - Carolyn Williams, PHD, RD. Stay tuned for more recipes to come!
Creamy Lemon Basil Vinaigrette
MAKES 1 CUP
Need it super-quick? Use ½ cup of your favorite Greek or other creamy salad dressing instead of making your own.
INGREDIENTS
½ cup tightly packed basil leaves
½ cup freshly shredded Parmesan cheese
¼ cup olive-oil mayonnaise
2 tablespoon white wine vinegar
2 tablespoon lemon juice
½ teaspoon fresh lemon zest
1 teaspoon honey (OPTIONAL)
¼ teaspoon salt
½ teaspoon garlic powder
6 tablespoon extra-virgin olive oil
METHOD
Combine all ingredients except for olive oil in a blender or food processor. Process until basil is finely processed, stopping as needed to scrape down sides of with a spatula.
Pour in oil gradually while processing.
Taste and season with additional salt and pepper if desired. Store in a jar or air-tight container for up to 1 week in refrigerated.
NUTRITION
16 servings (Serving Size: 1 tablespoon dressing):
71 Cal | 7g Fat (1g Sat) | 1g Protein | 1g Carb, 0g Fiber, 0g Sugar (0g Added Sugar) | 105mg Sodium
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