Fabulous Garlicky Basil Dressing

About Garlicky Basil Dressing
by Andrea D’Amore, Editor of Healing Recipes on Allthingshealing.com

This recipe gives me a chance to reiterate a point I was trying to make to some friends the other day that were arguing with me about the “cost” of my food choices. Their point was that $6.54 for organic salad dressing is just outrageous, to which I agreed, and replied “that’s why I make my own for a fraction of the price.” I was quite pleased that by the conversation’s end they could see that making a lot of your own foods from bulk ingredients, that can be used in other dishes, is cheaper AND healthier than the pre-packaged versions.

Another reason why you should choose to start making your own salad dressing is that there are many healing properties associated with the fresh herbs and ingredients used to make them, especially this one. First, umeboshi vinegar comes from the pickling of umeboshi plums.† Oriental Medicine regards these plums as one of the best preventative remedies available and recommends eating one a day for its effects of promoting digestion and detoxifying the body. The vinegar carries on many of those properties. Additionally, the vinegar has an alkalizing effect on the body.

Alkalizing foods bring our body back to a natural pH after it has become acidified by sugars, chemicals etc. This is important because an acidic blood pH is an environment that promotes chronic disease and tissue necrosis.

We also receive many benefits from the use of olive oil. For instance, EVOO (Extra Virgin Olive Oil) has an incredible anti-inflammatory effect on the body and also contains a polyphenol called hydroxytyrosol (HT) that works on the genetic level to protect our blood vessels.† Basil also offers a number or nutrients and phytochemicals that are anti-inflammatory, promote cardiovascular health and have anti-bacterial properties. It is also considered a good pretty good source of vitamin K, iron, magnesium, potassium and calcium.

Cardiovascular benefits also come from the garlic. With compounds that dilate our blood vessels and keep our blood pressure low and sulfur-containing compounds that protect against unwanted inflammation and oxidative damage combined with the powers of basil and EVOO, I think we have ourselves a “heart-healthy” salad dressing – if that isn’t a novel idea!

Lastly, by making your own salad dressing you can avoid the loads of preservatives, artificial colors and flavorings, gluten, soy isolate, and MSG found in many bottled versions. You also do the earth a favor with less packaging — and did I mention it’s delicious, easy and fun!

Garlicky Basil Dressing
by Leslie Cerier, Contributor to Healing Recipes on Allthingshealing.com

Makes about 1 cup

I like the combination of umeboshi vinegar and garlic in this dressing. Umeboshi vinegar isnít technically vinegar (though it can be used like vinegar); itís the tasty liquid left over from the process of pickling umeboshi plums. It has a salty and lemony flavor and can be substituted for those ingredients in many recipes, including hummus. Unlike acidic vinegars, it has an alkalizing effect on digestion. This “vinaigrette” will lend a lively flavor to salads and is also great on cooked sorghum, quinoa, or pasta.

6 tablespoons water
3 tablespoons extra-virgin olive oil
3 tablespoons umeboshi vinegar
1 cup tightly packed fresh basil leaves
8 garlic scapes, or 8 cloves garlic

Put all of the ingredients in a food processor or blender and blend until smooth and creamy. Taste and adjust the seasonings if desired.

UMEBOSHI VINEGAR: For those of you who haven’t pickled any Umeboshi plums lately, you can find a bottle of Ume vinegar here.


KAREN L4 years ago


Sheri P.
Sheri P4 years ago

sounds tasty, thanks!

Alexandra Gundelfingen
Alexandra G4 years ago

must be very tasty ...
Thanks Eleonora O. for good tips

Teresa Wlosowicz
Teresa W4 years ago

What is umeboshi vinegar?

Eleonora Oldani
Eleonora Oldani4 years ago

To Helen - use "Balsamico di Modena" Vinegar. It's by far the best IMO and beats any other type of vinegar. A bit on the expensive side but once you've tasted it you'll know why.

If I make cucumber soup I use the white Balsamico di Modena otherwise the soup looks kind of strange ... but normally I use the dark one.

Try this: mix Balsamico with Olive Oil and dip freshly backed crisp baguette in it and eat it. Simply delicious.

But be careful - it's addictive - LOL.

Inez H.
Anne H4 years ago

It does sound good - I am going to try it but not going for anything fancy in vinegars - I will try plain vinegar, cidar vinegar or plain lemon juice and see how that fares. Thanks!

Elena T.
Elena Poensgen4 years ago

Thank you :)

Fred Hoekstra
Fred Hoekstra4 years ago

Thank you Dr. Neala Peake, for Sharing this!

Helen MacAndrew
H MacAndrew5 years ago

Hoping someone can help me out!!
I cannot get umeboshi vinegar ( I have never heard of it either!!)
I'm wondering what other type of vinegar I can use?
thanks :)

Terry Vanderbush
Terry V5 years ago

Thanks, sounds good