When I was in college ranch dressing was a staple. On vegetables, yes. With pizza always.
Lettuce was the vehicle to get more ranch dressing in my life. Because, I was in college and ranch served as a therapy of sorts.
Oh college days…you were good to me.
Then on Pinterest a few summers ago I see these homemade ranch dressing recipes using dried herbs and YES! I was so in. Were you in too?
But now it’s summer and I have a love affair with my herb garden. It cheats on my often by DYING when I do not use the herbs quick enough. Use me or lose me at its finest.
Currently I feel it is important as a FOOD BLOGGER to state that my herb garden is dead. DEAD! This is due to my consistent travel. Beau tried to keep them alive but he travels also so…death.
This is becoming a sad post very quickly.
Please pay all respects to my herbs in the comments of this post. Thank you.
Ok, moving on. I wanted to use my fresh herbs in a fresh herb dressing and that is what I did!
Side note, whenever I write out “summertime” the song Summertime Sadness (the remix of course) starts playing in my head. Is it just me? …
Ok, so let’s do this!
Homemade Fresh Herb Dressing
I use fresh scallions, basil and dill.
Oh my gosh, do not even get me started on basil…not summertime sadness.
It all comes together in a food processor. Because it’s summertime and this is quick and easy so you can go outside and play. Or, go outside and TEND TO YOUR GARDEN.
I put it in a mason jar and store it in the refrigerator or up to one week. (But it is usually gone by then.)
I just happened to make a wedge salad the day I whipped up this dressing.
Crumbled bacon. Blue cheese. Fresh veggies. And a healthy drizzling of the homemade fresh herb dressing.
Homemade Fresh Herb Dressing
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 6 1x
Ingredients
- 3 scallions, white and green parts, chopped
- 1/2 cup chopped fresh basil leaves, lightly packed
- 1 tablespoon chopped fresh dill
- 2 tablespoons freshly squeezed lemon juice
- 1 and 1/2 tablespoons Dijon mustard
- 1 tablespoon olive oil
- 2 garlic cloves, chopped
- 1/2 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 cup Greek-style yogurt (my favorite is Fage Total)
- 1/2 cup heavy whipping cream
Instructions
- Place the scallions, basil, dill, lemon juice, mustard, olive oil, garlic, salt, and pepper in the bowl of a food processor fitted with the steel blade. Puree for 15 to 20 seconds to make a smooth mixture.
- Add the yogurt and heavy whipping cream and blend until smooth. Transfer the dressing to a container, cover, and refrigerate for 1 hour for the flavors to develop.
This almost made me want to eat a salad! Love, love, love your writing style.
Definitely making this!! Though not using herbs from my garden because I use the herbs way faster than they can grow
This looks DELICIOUS Bri! I can’t wait to try this!
Summer! So fun to see you over on this little blog 🙂 Thank you, dear!
girl… this looks so delicious! i’m making a big batch this weekend! thank you for the inspiration! love you big time!
Gaaaaah!!! Joy! Seeing you over on my little blog slays me in the best way 🙂 Big love! Always.
I just found you through Kendra (the lazy genius). Do you still make this in the food processor or have you tried it in your vitamix? I hate cleaning the food processor and am probably getting a kitchen aid cheese shredder now that I know they exist. Thank you!!
Hi Erin! I am so grateful you are here! I also LOVE my Vitamix. But this dressing does not have enough liquid for the Vitamix to process it correctly. Hence using the food processor. I hear you on not loving to clean up the food processor but I promise you it is worth it! Also, YES to the cheese grater attachment. I AM OBSESSED!
Thank you for your answer!! I’m excited to try it this week!
I don’t have a food processor. I do have a Ninja blender or emulsion hand blender. Would those work?
You can use a Ninja blender!