One of my favorite things in the world is fresh basil, and with the summer winding down and the basil ready to harvest, this is a perfect time to whip up a batch or two of this Creamy Italian Herb Dressing. It is amazing paired strawberries on a bed of spring mix, over a simple side salad, or even as a sauce for zucchini noodles. And in just a few minutes, you can have a delicious and savory salad dressing that is free of seed oils and all of the other junk that is found in store bought salad dressings. If you have a surplus of basil at the end of summer, this is a great way to use it up and enjoy year round. (Just prepare the dressing according to the recipe and freeze until you are ready to use.)
- 2 C extra virgin olive oil
- 1 C fresh basil leaves
- 1/4 C fresh parsley (or 2 Tbsp dried)
- 1/4 C apple cider vinegar
- 2 tsp onion
- 2 scallions or green onions
- 1/2 lemon, juiced (about 2 Tbsp lemon juice)
- 2 cloves garlic (or more to taste)
- 1 Tbsp raw honey
- 2 Tbsp dried Italian seasoning
- 1/2 tsp sea salt
- 1/4 tsp black pepper.
- Blend all ingredients in a blender until creamy and well combined.
- Store in the fridge. Take out 30 minutes prior to use, or run under warm water.: Shake well before using.