This dressing is so delicious and amazingly easy to make. It will keep in the fridge for 2 weeks (though I tend to use it up before that), and having it on hand makes it fast easy to get a healthy and super-yummy meal on the table on those nights when you're short on time!
PREP TIME: 5 min
MAKES: 1 1/2 cups
🌿 1 cup (240 ml) olive oil
🌿 3 cloves garlic
🌿 1 cup (20 g) fresh basil leaves
🌿 2 TBSP (20 g) pine nuts
🌿 2 TBSP (20 g) parmesan cheese
🌿 2 TBSP (30 ml) fresh lemon juice
🌿 ½ tsp salt
MAKE THE DRESSING
Blitz all ingredients in a food processor or blender until smooth, store in an airtight container and refrigerate until ready to use.
(yes, it's that easy)
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Recipe & Photo Credit: Cathy Menees
I LOVE garlic, and thus I usually use 3 cloves (4 if they're small) in this recipes. But if you prefer a lighter, more delicate garlic hint, then stick with 2 cloves.
THAI FISH SAUCE:
Classic Caesar dressing calls for anchovy paste, which I don’t always have…and quite frankly, don’t buy because Caesar salad is the only thing I would use it for. However, Thai fish sauce is something I always have in my refrigerator as it’s a key ingredient in many Thai recipes as well as Asian salad dressings or marinades. I found this works just fine in place of anchovies to give the dressing that extra punch and depth of flavor. A little goes a long way...
I always make a double batch as I love to keep this on hand in my fridge. By skipping the egg-based version, it lasts a longer than it normally would. Mine is usually used up after 2 weeks (it's that yummy), but I'm guessing it would have gone longer...