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A thousand times better than boring ranch, this Lemon Basil Buttermilk Dressing is the perfect way to add pizzazz to salads, baked potatoes, french fries, veggies, etc.
Hello summer! Although the calendar says it's still officially spring, the forecast for a 100˚F this coming Sunday, tells me something different. Think of this delicious Lemon Basil Buttermilk Dressing as a little "hello summer" gift.
It may just become one of your best friends this season, as it's been for me. We've loved drizzling it on all kinds of salads and it's also great on grilled chicken, fish or shrimp, as a dip for veggies, a sandwich spread and ladled on baked potatoes. Oh, and the dressing makes wonderful dipping sauce for French Fries too. See what I mean? BFF, right?
The ingredient list includes fresh basil, fresh parsley, lemon zest and juice, pesto, buttermilk, a splash of Worcestershire sauce and mayo. I've recently discovered this olive oil based mayo that I really like (it's a little lower in calories too than traditional mayonnaise). I also love the pesto from Costco. I keep a jar in the freezer. When I have a recipe that call for pesto, I pull it out, let it thaw slightly, scoop out what I need and then return the jar to freezer. It keeps well for months and I love the bright green color. You'll find it in the refrigerator section at Costco.
I've served this dressing several times over the past month to guests and everyone asks "What kind of dressing is this?" and asks for the recipe. I like to serve it with a hearty lettuce like spinach or hearts of Romaine. I've added tomatoes, cucumbers, bell peppers and fresh corn although there lots of other combinations that would also be great. We've planted a big garden this year and I can't wait to try the dressing with my fennel, rainbow carrots, golden beets, salt and pepper cucumbers and tomatoes, still warm from the summer sun, yum!
If you check out the recipe, you might notice something strange. The directions are to combine the basil, parsley, shallot, lemon and pesto in the blender or food processor along with a bit of the buttermilk. Every thing is whirred together till smooth, then transferred to a jar. The remaining buttermilk and the mayo are then added and then you wish it all together.
Why not just throw everything in the blender or processor? Good question. You could do this - the flavor would be the same but the resulting dressing would be much thinner. The blender/food processor tends break down the mayo and buttermilk and the resulting dressing is more watery. I really like the little thicker consistency that results from the jar version. It clings much better to lettuce, veggies, etc. and makes a nice sauce for drizzling on chicken or shrimp.
So "hello summer" and goodbye boring salads! There's a new kid salad dressing on the block!
Café Tips on making this Lemon Basil Buttermilk Dressing
- You'll find lots of ways to use this dressing, as a dip, for drizzling over grilled chicken or shrimp, with wings, on baked potatoes, drizzled over roasted veggies...
- This dressing will keep well in the refrigerator for 4-5 days.
- I prefer to use whole milk buttermilk. It has a richer flavor and, for the amount used in this dressing, the calories difference is insignificant.
What I used to make and serve this Lemon Basil Buttermilk Dressing
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A few other dressings to take the "boring" out of salads!
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Lemon Basil Buttermilk Dressing
Ingredients
- ½ cup fresh basil leaves, tightly packed
- ÂĽ cup fresh parsley, stems removed, tightly packed
- 2 tablespooons coarsely chopped shallot
- 3 tablespoons fresh lemon juice
- 2 tablespoons pesto
- Âľ cup buttermilk
- ½ cup good quality mayo, I like Hellmans with Olive Oil
- ½ teaspoon Worcestershire sauce
- ½ teaspoon salt
- ÂĽ teaspoon ground black pepper
Instructions
- Combine basil, parsley, chopped shallot, lemon juice, pesto and ÂĽ cup of buttermilk in the bowl of a food processor or blender container. Process or blend until pureed and smooth, about 2-3 minutes. Transfer mixture to a jar with a tight fitting lid.
- Add remaining ½ cup buttermilk, mayo, Worcestershire sauce, salt and pepper. Wisk till everything is well combined with a small whisk or fork. Open and taste, season with a bit more salt and pepper, if needed. Can be made up to 24 hours in advance. Will keep in the refrigerator for 4-5 days.
Nutrition
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I am 75 and enjoy making recipes for my family and friends. It is indeed an "unusually elegant deliciousness" Thank you, Thank you, Scott and Chris....and SO pretty...just like the two of you!
Oh, thank you so much Jeanette, your comment made us both smile!
Oh my goodness ! All my favorite things in a dressing! I will be making this tonight and an extra jar for my daughter. I can't wait to try it ! Thank you for this recipe.
You're so welcome Theresa! Hope you enjoy it as much as we did!
Looks great, but buttermilk is not an ingredient I can get here at all. Could I substitute a runny yogurt or regular milk?
Hi Kevin, I haven't tried it but I would think that a runny yogurt would work just fine. Try it and if the dressing seems too thick, thin it with a little milk.
Hi, this is my first time dropping my comment! I just want to shout that THIS DRESSING IS AMAZING!!!!!!! Even my kids love it!!! They've been munching vegetable sticks and chunk dipping into this dressing AND they're still asking for a bowl of salad!!! Thank you so so much for this recipe!!
You're so welcome! And welcome to The Café! I love it when you can entice kids to eat healthy!
This is beautiful Chris and perfect for summer. I have to say I've never tried the Hellman's with olive oil. I'll have to check it out.
This dressing is out of this world!!!! All I needed to buy was the buttermilk. I make pesto and freeze it in ice cube trays, pop them out and store in a freezer bag. I can toss one in soup or sauce or on a panini and in this fabulous dressing.
Hi, how long does it keep for. Can I freeze it?
Hi Grace, It will keep for 4-5 days in the refrigerator. I wouldn't try to freeze it, I'm afraid it would breakdown and become very watery.
Hi Chris, oh I just love your salad dressings, this looks like a real winner too, My lettuce is growing like mad and this would go perfectly with it!
Now that I have basil and parsley growing in my garden I look forward to trying this luscious-sounding dressing, Chris! It's Hello Summer here also...92 and humid today!
The little tip you shared about processor vs blender make a huge difference. Thanks for that and for this bright summery recipe!
I love this summery dress, Chris! This is one to have on rotation all season long!
This is just beautiful Chris, what a bright lively flavor, I can imagine using it to make chicken or egg salad, too!
Homemade dressing is about a thousand times better than the store bought kind, can't wait to try this version!
I just love all the fresh ingredients in this silky dressing, Chris. Everything about it is so enticing - the color, the flavors - just perfect 🙂
Yum! It is definitely salad season (and basil season)!
We're getting the same heat wave! I think a salad heavy on the veggies with your fabulous basil dressing sounds perfect for the sultry weekend!!!
Looks and sounds like a perfect salad dressing. Love the combination of lemon basil and the tang of buttermilk!
I never thought to keep the jar in the freezer! Crazy, huh? This dressing looks fabulous, sounds fabulous and I can't wait to try it!
This sounds wonderful Chris, and I appreciate the tips, and pesto freezing idea, thanks!
I am such a fan of pesto anyway - so this dressing just got moved to the top of my list! I bet it tastes fantastic! Have a nice weekend Chris and say cool 🙂
Yes, this has a double dose of basil Tricia - with fresh basil and pesto. There's tons of flavor!
Love all the fresh herbs in there...a perfect salad dressing..
Thanks Angie 🙂
It looks awesome! And so summery. My idea is to also put it over poached salmon.
That's a wonderful idea, thanks Ginny!