Creamy Basil Goddess Dressing

Sometimes the urge to use up something before it goes bad leads to surprising discoveries.

Then a few days ago when I was cleaning out the veg drawers I found a big bunch of french basil wrapped in paper towels, badly browned on the outside but still fragrant. I wanted to try a creamy dressing for a bunch of wonderful cucumbers from the market. We’re eating as many cucumbers as possible right now, come June they’ll all be gone. This Creamy Green Goddess dip article got me thinking about possibilities outside of pesto. I first made my own Green Goddess dressing for the quinoa salad a few weeks ago. It was good, but it didn’t have the punch that I expected.

Out came the blender.

Creamy Basil Goddess Dressing

1 large bunch of fresh basil, Italian or a mix, woody stems discarded and roughly torn
1 large green onion, roughly chopped
3 whole anchovies in olive oil
1 tbl capers
1 tbl white balsamic vinegar
6 oz thin cultured goat’s whey/yogurt (substitute thin whole cow’s milk yogurt)
1/2 c whole milk sour cream
a little salt and plenty of cracked black pepper

Combine everything in a blender. Blend until absolutely smooth. Taste for salt. Scrape into a bowl and lay a piece of plastic wrap directly against the surface of the dressing. Refrigerate for at least an hour to let the flavors meld. The basil oxidizes quickly, turning the dip brown, so store with plastic wrap against the surface.

Put this on everything while basil is cheap!

This was part of this week’s “almost everything local” dinner: mashed sweet potatoes with honey, spoonbread made from fresh corn and goat yogurt, sliced cucumbers with creamy basil goddess dressing, and one of the last coils of wild hog sausage I made back in January.

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