Creamy Italian Herb Dressing

Creamy Italian Dressing with Strawberry & Kiwi SaladFresh basil from my garden

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.)

Creamy Italian Herb Dressing
Yields 3
An amazingly rich salad dressing that is quick and easy to prepare.
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Total Time
10 min
Total Time
10 min
  1. 2 C extra virgin olive oil
  2. 1 C fresh basil leaves
  3. 1/4 C fresh parsley (or 2 Tbsp dried)
  4. 1/4 C apple cider vinegar
  5. 2 tsp onion
  6. 2 scallions or green onions
  7. 1/2 lemon, juiced (about 2 Tbsp lemon juice)
  8. 2 cloves garlic (or more to taste)
  9. 1 Tbsp raw honey
  10. 2 Tbsp dried Italian seasoning
  11. 1/2 tsp sea salt
  12. 1/4 tsp black pepper.
  1. Blend all ingredients in a blender until creamy and well combined.
  1. Store in the fridge. Take out 30 minutes prior to use, or run under warm water.: Shake well before using.
Adapted from Living on Live Food
Adapted from Living on Live Food
Created To Be Paleo
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