Creamy Basil Dressing
Creamy Basil Dressing - Vegan, Whole30, Low Carb, Dairy Free, Mayo Free, Egg Free, Paleo - this healthy basil salad dressing is easy to make with just 5 ingredients and takes 2 minutes! Great for salads, pasta salads, sandwiches, wraps and as a dip for veggies.
Servings 4
Calories 76kcal
Cost $3.62 Recipe/$0.91 Serving
Equipment
Ingredients
- 1 cup fresh basil leaves $2.50
- 1 large lemon, juiced $0.42
- 3 tbsp. tahini $0.62
- 1/2 cup water $0.00
- 1/2 tsp garlic powder $0.05
- 1/4 tsp sea salt $0.03
Instructions
- Add all ingredients to a high speed blender.
- Blend on high about 1 minute until smooth.
Notes
This recipe makes about 1/2 cup of dressing which is 8 tablespoons. Each serving is 2 tablespoons.
Tips:
Be sure to rinse and dry your basil leaves before using them in recipes, especially if you are bringing in the basil from the garden. I like to use a salad spinner to dry the basil leaves after rinsing them with water.
If you want a creamier sauce, add an extra 1-2 tbsp. of tahini to the dressing or reduce the water by 2-3 tbsp.
Make a double batch and freeze half for later, especially if you have an abundance of basil!
Storage:
- Store in the fridge for 3-5 days in a well sealed container. The color may start to deteriorate after 3 days but the flavor will still be great!
- You can also freeze this dressing for up to 3 months in a freezer safe container. I recommend freezing the dressing in 1-2 tbsp. cubes. This way you can defrost only what you need for a salad and you don’t have to use up an entire batch at once if you don’t want to.
- I love to use silicone ice cube trays to freeze dressing and sauces in. Once frozen solid, transfer to a freezer safe bag or container and be sure to label with the name of the recipe, the amount of each cube, the freeze date and the use by date. This way you aren’t having to question if this is basil dressing or pesto in the freezer!
Nutrition
Calories: 76kcal | Carbohydrates: 5g | Protein: 2g | Fat: 6g | Fiber: 1g | Sugar: 1g
