Creamy Fresh Basil Dressing

Becky Johns

I grow fresh basil, chives, and parsley in a pot in my garden and when it is producing faster than I can use it, I make this dressing. It is great on sliced tomatoes. I have been known to spread it on whole wheat toast and slice a tomato from the garden over it for lunch. The taste of summer!

Wash herbs and dry in a paper towel, then pull the leaves off the stems to use.

Combine until well blended in a blender:

1/2 cup mayonnaise
1 cup low fat sour cream
3 Tbsp. apple cider vinegar
1 tsp. Worcestershire Sauce
1/2 tsp. dry mustard
2 Tbsp. fresh chives, snip into the blender
1 clove garlic, or 1/2 tsp. dried minced garlic

Add to the blender and pulse:

1/4 cup fresh basil leaves (I always use more, probably a cup)
1/3 cup fresh parsley leaves (omit if don't have fresh and use more basil)
3 green onions, with tops, cut into one inch lengths
(You may have to stop the blender, remove the lid, and push the leaves down with a spatula)

Whirl until smooth, with tiny flecks of green. Makes nearly two cups and will keep well in the refrigerator for several weeks. (I store mine in two glass containers with plastic lids, and label the tops with masking tape with the date.)