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Creamy basil Parmesan dressing made with fresh basil, Greek yogurt, Parmesan, lemon, garlic, and olive oil.

Creamy Basil Parmesan Dressing

A fresh and creamy homemade basil dressing made with Greek yogurt, Parmesan, lemon, garlic, olive oil, and fresh basil, ready in just 10 minutes.
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Prep Time 10 minutes
Total Time 20 minutes
Servings: 8 servings
Course: dressing
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 packed cup fresh basil leaves
  • 3/4 cup plain Greek yogurt
  • 1/2 cup finely grated Parmesan cheese
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 medium garlic clove peeled
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1/4 teaspoon fine sea salt plus more to taste
  • 1/4 teaspoon freshly ground black pepper
  • 2 –4 tablespoons cold water as needed

Method
 

  1. Rinse the fresh basil gently under cool water and dry thoroughly.
  2. Remove the basil leaves from any thick or woody stems.
  3. Finely grate the Parmesan cheese.
  4. Juice the lemon and measure 3 tablespoons fresh lemon juice.
  5. Peel the garlic clove and roughly chop it if desired.
  6. Add the Greek yogurt to a blender or food processor.
  7. Add the fresh basil, Parmesan, lemon juice, garlic, Dijon mustard, honey, salt, and black pepper.
  8. Blend for 15–20 seconds to begin breaking down the basil.
  9. Add the extra-virgin olive oil and continue blending until creamy.
  10. Stop and scrape down the sides of the blender or food processor.
  11. Add 1 tablespoon cold water and blend briefly.
  12. Continue adding cold water, 1 tablespoon at a time, until the dressing reaches your desired consistency. Usually 2–4 tablespoons total is sufficient.
  13. Blend until creamy with tiny natural basil flecks remaining.
  14. Taste and adjust the salt, black pepper, or lemon juice if necessary.
  15. Transfer the dressing to a clean airtight jar.
  16. For the best flavor, refrigerate for 15–30 minutes before serving.
  17. Stir or shake thoroughly before serving.

Notes

Fresh basil is strongly recommended rather than dried basil.
Dry the basil thoroughly after washing to avoid adding excess water.
Use finely grated Parmesan so it blends smoothly into the dressing.
Greek yogurt varies in thickness, so adjust the amount of water according to the consistency you prefer.
For a thick dipping sauce, use little or no additional water.
For salad dressing, gradually add 2–4 tablespoons cold water until pourable.
Because Parmesan is naturally salty, taste the dressing before adding extra salt.
Raw garlic becomes stronger as the dressing rests, so start with one medium clove.
Store the dressing in an airtight container in the refrigerator for up to 4 days.
The dressing may thicken when refrigerated. Stir in a small amount of cold water before serving if needed.
Freezing is not recommended because the Greek yogurt may separate after thawing.