Fresh basil and sun dried tomato dressing

Not only is August my birthday month, I also have a gaggle of friends with whom I share the hottest time of the year as our natal month. (God bless our mothers who sweltered through the summer, most without air conditioning, for giving us our lives!)
Although early mornings and evenings get cooler on Crow Mountain, I am still a fan of modern conveniences like fans and air conditioners. I also limit cooking as much as possible and eat fresh, raw food from the garden or orchard during these months. Salads and smoothies are a big part of my diet nowadays.
One thing I always have more than I know what to do with in the summer garden is basil. It doesn’t matter if I put in 2 plants or 6, once they get on a roll, there is no keeping up with them! Last night I came in with a handful of the pungent, green gems and decided that instead of pesto I would make a dressing for the vegetable and  pasta salad I wanted to take on a road trip tomorrow. It turned out so well, I decided to share it with you.
Hopefully you, too,  are overrun with basil. If not, you still have time to plant some in pots on your sunny patio or deck. It will produce until frost and you can enjoy it in pesto, salads, dried or frozen for the winter to use for soups, stews or dressing for your favorite salads. Enjoy and remember to stay cool and hydrated!

Trish Watson lives, writes, gardens and cooks on Crow Mountain. Reach Trish at This email address is being protected from spambots. You need JavaScript enabled to view it.

1 large bunch of basil or 1/2 basil and 1/2 Italian flat leaf parsley, cleaned, dried, stems removed
2 tablespoons sun-dried tomatoes
1 tablespoon Dijon mustard
1 teaspoon salt
1/3 cup fresh lemon OR lime juice Or a combination
1 cup extra virgin olive oil

Put all ingredients in a blender or food processor and blend until smooth. Easy-peasey!


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