I’ve been making a conscious effort to eat more leafy greens this summer, for a lot of reasons. (Did you see my announcement on instagram?) I know a lot of people are able to get by with just a little vinegar or a little lemon on their salads, but I like a lot of flavor, and a little bit of vinegar doesn’t always work for me. But on the other hand I don’t care for heavily processed salad dressings. I can’t stand dressings that come from a powder or from a bottle in the middle isle of the grocery store. Some of the refrigerated dressings at the store are good, but nothing compares to homemade.
Back to flavor. Boy do I love flavor. Gimme all the garlic and all the basil. Please. You gotta be polite around here, ya know! This dressing can be used for a dip as well, or on cold pasta as a cold pasta salad, maybe add a little shredded chicken? I also use it on sandwiches. Yes, it’s so good on a sandwich.
It’s a really easy dressing to make, especially if you have an immersion blender. I just throw all the ingredients into a jar and blend. Stick it in the fridge for an hour then serve. Easy, stinking peasy.
- ½ cup mayonaise
- ½ cup real sour cream
- 1 cup fresh basil leaves
- ½ cup flat leaf parsley
- 2 green onion stalks (diced)
- 1 clove garlic
- 1 teaspoon fresh lemon juice (or white wine vinegar)
- 1 teaspoon sriracha sauce
- freshly ground pepper to taste
- Blend all ingredients in jar. Refrigerate. Keeps for 1 week.
So do you want to know the best way I’ve eaten this dressing? Of course you do! A breakfast sandwich, with fresh sourdough bread, avocado and poached eggs. It would have been better with thick cut bacon. Oh my goodness, it was delish!
Toast, avocado, gorgeous poached eggs with the yolks a little runny and basil green goddess dressing. Yum!