The basil on the deck is thriving. As much as I enjoy pesto, I wanted a new way to enjoy my basil harvest. Lemon and basil together in a creamy buttermilk salad dressing fit the bill perfectly. The fresh aroma, the bright flavors, and the creaminess of the dressing is wonderful not only on a summer salad, but also as a dip for grilled vegetables, fries, and a topping for baked potatoes!
1/2 cup fresh basil leaves, tightly packed
1/4 cup fresh parsley, stems removed, tightly packed
1 medium shallot, coarsely chopped
3 T. fresh lemon juice
2 cloves garlic, halved
3 T. freshly grated parmesan cheese
1/4 cup buttermilk
3/4 cup mayonnaise
1/2 cup buttermilk
1/2t. Worcestershire sauce
1/2 t. salt
1/2 t. ground black pepper
Place the first seven ingredients in the bowl of a food processor and process for 1 - 2 minutes or until everything is blended smoothly.
Carefully transfer mixture to a medium mixing bowl.
Add the next five ingredients and gently whisk to combine. If you'd like it a little thicker, add more mayonnaise. If you'd like it a little thinner, add a touch more buttermilk.
Taste and check for any seasoning adjustments you think are needed. Transfer to a cruet or a serving bowl. Refrigerate until ready to serve. Use within 3 - 4 days.