Alysha Yoder Photography
Capturing Moments. Making Memories.
Fresh Basil Dressing
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:
- 2 T red wine vinegar
- 1/4 cup lightly packed fresh basil leaves
- 1 clove garlic (who are we kidding, we always added enough so you could smell us for miles, 4+ will do for those who like it strong)
- 1/4 tsp salt
- 1 tsp sugar
- 1/4 cup grated Parmesan cheese
- 1/3 cup olive oil (I’m lucky enough to have some beautiful EVOO we brought back from Greece)
- Variety of tomatoes
- Mixed Green
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.
Tips:
- If you want it to be more ‘liquidy’ you can add more olive oil or vinegar.
- If you don’t have a food processor, I use my Magic Bullet or my blender.
- Salad is awesome with mozzarella and toasted almonds or pecans. Capers also make a great addition.
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.
Photography and writing by:
(b) www.alyshayoderphotoblog.com 
www.alyshayoderphoto.com
(e) alyshayoderphoto@yahoo.com (p) 610.762.7810
2 Comments on “Fresh Basil Dressing”
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Sounds so good. I never had a dressing like it, thanks for sharing
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It’s seriously the best! I even make mozz, prosciutto sandwiches with it!
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