See, I told you.  Our summer is all about tacos and salads.  When making salads so frequently, keeping things interesting is key. Like tacos, salads can be great clean-out-the-fridge meals. Once we reach mid-summer, ours tend more towards clean-out-the-garden meals, using up whatever produce is begging to be picked and eaten. Our lettuce plants have served us well this year, providing the base for so many excellent meals.  Such gorgeous produce deserves an equally gorgeous dressing, am I right?

This creamy basil dressing is just that. It’s worthy of dressing vibrant, fresh greens and it is the perfect non-pesto use for your bulging basil plants.  I use greek yogurt as a base to keep it healthy despite the creaminess.  I’m thinking this dressing could be reason enough to get us into a salad rut in the very best way possible.  I hope you love it as much as we do!

  • Yield about 1 cup


  • ½ cup low-fat greek yogurt
  • 1/3 cup packed fresh basil leaves
  • 2 tbsp. freshly squeezed lemon juice
  • 2 tbsp. olive oil
  • 2 tbsp. buttermilk
  • 1 clove garlic, minced or pressed
  • Salt and pepper


  • 01

    Combine all ingredients in a blender or food processor and process until smooth. (Alternatively, combine in a liquid measuring cup and use an immersion blender to puree.) Refrigerate in an airtight container until ready to use.