Yogurt Basil Dressing

[Walda Caesar]

ThisBasil and Greek Yogurt Pasta Sauce is pure genius! Luscious and creamy, this "no butter and no cream" basil infused sauce is tossed with tender shell pasta and can be on the table in 15 minutes - less if you make the sauce ahead!

If you've been reading ACT for a while, you KNOW I love yogurt! From Lemon and Mint Marinated Chicken to these Yogurt Flatbreads, I keep finding new ways to use this "must have" refrigerator staple !!

Wow. I don't think I've ever combined pasta with yogurt, but I can totally see this working. And I mean really working well. Delicious and so much better for you than the usual heavy cream. Great recipe, Nancy!

I just happened upon this site and found it very interesting. Reading the other posts has been helpful too. I am getting ready for the blizzard coming to MD 22 JAN 16. So, this recipe is on the list to try. We have been told to MDFEMA to do grocery shopping for a week!

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Oh, and by the way, this dressing is just as good when you swap cashew cream for the yogurt. When I make this vegan, dairy-free variation, I use a blender instead of a food processor to get the dressing really smooth. Find the instructions for how to make it in the recipe notes below!

You might have guessed by now this this green goddess dressing is a great salad dressing (try it on my Spring Salad, Caesar Salad, Kale Salad, or Radish Salad!), but you can use it for so much more. Here are a few ideas to get you started:

I have always found the mayo version very heavy and would make it half/half with sour cream but your yoghurt version is delicoius. I was heavy with the mint and served it with chicken and it looked amazing and tasted even better.

I recommend following these steps preciously. The reason being, if you try to add the garlic and basil to the yogurt, the texture will be too thick and you will end up with whole cloves of garlic and full leaves through the yogurt (that haven't been chopped at all).

This looks like a great dressing recipe! And yea, my basil plant, although on its last legs, is still surviving upstairs on the windowseat. I brought it in last fall. It had been huge in the summer and is dwindling little by little. I need one of those gro planters like you have! Thanks for the recipe, Cris

Chives or green onion: Chives are more classic, but green onion works almost nearly as well. To avoid overpowering your dressing with oniony flavor, limit these ingredients to about 1/4 cup.

What a great use of my green house full of fresh herbs. The yogurt gives a great tang and not heavy like the commercial Green Goddess. Having this dressing on my early spring garden greens with a quiche makes a perfect meal.

Hi Kate! So nice to meet you :) This is my first visit to your web site. I was looking for a recipe for a Green Goddess dressing and hope that I have found it now! I will give you a rating once my family has tried it. I will definitely try your Sunshine dressing as well. Love from Ann-Katrin in Gothenburg Sweden

Love this green goddess dressing and variations! Yummy and healthy! I used pesto as herbs and dashes of the others I had on hand. Next time I will add a jalapeo. Great dip and sandwich spread too. Thank you.

Hi Kate! Just needing some clarification on the recipe. A total of 1 cup using a combination of the herbs, but is the 1/4 cup of green onion a part of that 1 cup of greens or in addition to the 1 cup of greens?

Such a simple dressing, flavorful dressing that is good for you too. I used it as a dressing for my Cobb salad, but I imagine this would dressing would go well with nearly any salad. Thanks Cookie and Kate!

Loved this! At first glance, I thought it must have been missing some ingredients. But this was perfect! We used a mix of parsley, basil and dill and just a chop by hand worked well enough for us. Thanks Kate :)

This Mixed Herb Greek Yogurt Dip combines basil, mint, and dill with lemon juice, capers, and Greek yogurt to make an easy and healthy addition to snack time. Dip things in it or drizzle it on salads, grilled veggies, or meat. The possibilities are endless.

When ever I get out of the hospital and begin recovering from an ulcerative colitis flare, I always make a list of things I want to try and eat that will both nurture me and be easy for my damaged colon to digest. One of the first things on the list is homemade Greek yogurt.

I use a yogurt starter from GI ProHealth called GI ProStart to make sure I get lots of great probiotics in my gut. I let the yogurt maker go anywhere from 8 to 15 hours. Once done and cooled for 8 hours, I then use a yogurt cheese maker to drain it for 24 hours, making it into thick and glorious Greek yogurt.

I wanted to do something savory with the yogurt and try to get some greens in there as well. That left me thinking about pesto. Pesto is very green and those greens are chopped up into very fine pieces, making them easier to digest.

You by no means have to make your own Greek yogurt either. Fage Total 0% Plain Greek Yogurt has very similar taste, thickness, and texture to my homemade Greek yogurt and is my personal favorite store-bought brand. Therefore, this is quick and easy, delicious, and extremely versatile (I actually had a really hard time deciding what category to put it under).

Next I turned my thoughts to the dressing. I wanted something vaguely like green goddess, but even easier. A few basic ingredients into the food processor and blend, blend, blend. If you want to make this vegan, just replace the yogurt with vegan mayonnaise or cashew cream.

These roasted vegetable quinoa bowls are easy enough for a weeknight and can be prepared in advance. Everything reheats beautifully. Just assemble the bowls, pop them in the microwave for a minute or two, and drizzle with lots of basil yogurt dressing.

This was delicious! We love a bowl meal in our house, lets everyone mix and match components to their personal preference. I found that I needed to stir a little water into the basil yogurt to thin it out for a more drizzly consistency.

Roasted Corn Tomato Summer Salad with Lemon-Basil Yogurt Dressing- crisp lettuce topped with roasted chickpeas, sweet corn, creamy avocado and juicy tomatoes then finished off with a flavorful yogurt dressing. The best of what summer has to offer! (vegan, gluten-free, grain-free)

This bright summer salad was one of the first I came up with while trying to fall asleep one night. I imagined the slightly sweet aroma of slow roasted corn and tomatoes paired with buttery avocado on top of a bed of crisp romaine and baby spinach. Then I dreamt of how good that would taste smothered in a creamy yogurt dressing, bursting with the flavors of fresh basil and tart lemon juice.

Preheat oven to 400F and line a baking sheet with parchment paper. Add the tomatoes, onion, and corn along with high heat oil, salt, pepper and garlic powder. Mix until evenly coated then spread out on the pan. Bake in the oven for about 20 minutes, until chickpeas are slightly crispy and tomatoes are soft.

Place the chopped romaine and baby spinach in a large bowl and top with diced avocado. Remove the vegetables from the oven and allow to cool for a few minutes before dividing on top of each salad. Drizzle the lemon-basil yogurt dressing on top and enjoy!

Sarah, I just made this last night and it was honestly one of the best salads I have ever eaten. We were out of basil but had cilantro on hand, so I created a cilantro lemon yogurt dressing which I highly recommend! Thanks for sharing such a simple but delicious recipe. This will definitely be on weeknight dinner rotation for the rest of the summer!

Back in the day being vegan meant giving up creamy indulgent dressings and spreads. Not anymore! Now there are numerous plant-based ingredients to substitute in place of dairy, making the recipes more healthful and creative. This creamy basil dill dressing is very versatile, you may end up using it every day of the week. Perfection to dress salads, garnishing tacos, spread on sandwiches and wraps, or on pizza to name a few. Try it wherever you usually use Ranch dressing or something similar.

Whether you call it super food, scrumptious salad, or triathalon arugula, I find that incorporating big & bold flavors is the way to go! The easiest way to put it all together is in a well-composed salad.

What a delightful and vibrant salad! ?? The combination of blueberries and goat cheese is simply brilliant, and the creamy basil dressing adds an incredible layer of flavor. I can already imagine the burst of freshness in each bite! ?

Creamy Avocado Basil Dressing is perfect for a hearty salad. Creamier than most dressing, it still enjoys a cool lightness due to the basil and lemons. Nothing overbearing, it evenly coats lettuce leaves, or greens, without leaving them soggy. It is the perfect use for avocados that need to be used right now! The best thing about this dressing is you can replace the basil with cilantro or dill and have an equally delicious dressing with a different twist!

Avocados are tricky. First, people often ask is it a vegetable or a fruit? Yes, it is a fruit and it is Mediterranean Diet friendly. Second, while people love them, it is often difficult to allow them to ripen without them getting too ripe. Timing is everything for an avocado.

I love to add warm root vegetables, fresh grains, dried fruits and unique dressing making salads perfect for fall. This Creamy Avocado Basil Dressing was a lovely compliment to my Mixed Greens with Rustic Smashed Potatoes. Colorful and tangy, by adding the warm potatoes and the creamy dressing makes the salad a meal. It was hearty enough for him, but not too heavy, perfect for a late lunch on a lazy Saturday with my Sweetheart.

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