So yes, I’m a little late this week. I know. Here in PA, it’s been rainy, gross, and all around dreary the past nine days. Not only am I sluggish, but my motivation has been literally… nothing. So I slacked. Fail Alysha. But I hope I can make it up for you with a summer family favorite. I figured, if it can’t be bright and cheery outside… at least I can make something a little bright and cheery for you!
Now, when tomatoes are producing a million a minute in the family garden, we ate this every other night growing up. Sometime this summer, I’m going to show you all the different ways this recipe can actually be used. It’s like a miracle dressing, and it’s super super easy to make. It can stay in the fridge for a week or if you’re a busy parent, like my mom was, she’d make HUGE batches and freeze it.
Full disclosure, this recipe did not come originally from grandma. Although she definitely made it. My mom originally got this from her friend, Jean Barker. It’s been floating around the family ever since. If you’re looking for a fun and delicious recipe for Mother’s Day, this is certainly a crowd pleaser. Add some mozzarella and toasted almonds and it’s like a deconstructed caprese salad with a twist! The hint of sugar with some red wine vinegar makes this sweet and tangy.
Trust me. Pure dressing winner.
On the plus side, this is also vegetarian, and very allergy friendly. You could substitute soaked cashews, almonds, or pine nuts for the parmesan. Thus making it gluten and dairy free. So grab some fresh ingredients, and away we go to awesome dressing land.
Fresh Basil Dressing:
Here’s the easy part. You literally put this all in a food processor and blend until smooth. Drizzle over your salad. Add other veggies and toppings to taste. Boom. Done.
Seriously, look at that olive oil. It’s a thing of beauty. I’m going to be sad when I run out.
This is the consistency you’re looking for.
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