MAKES 1½ cups (350 ml)

PREP TIME: 5 minutes


There’s this pâté recipe on my blog, Healthful Pursuit (, that I created in 2012 and continues to be one of my favorite recipes to this day. Now, there’s only so much almond-based pâté a girl can eat, so I decided to take all the flavors from the pâté and make a dressing version!

2 cups (60 g) fresh basil leaves

1 cup (240 ml) light-tasting oil, such as avocado oil or light olive oil

½ cup (120 ml) lemon juice

2 cloves garlic

2 teaspoons honey, 1 teaspoon erythritol, or 3 drops liquid stevia

Grated zest of 1 lemon

½ teaspoon finely ground sea salt

  1. Place all the ingredients in a blender or food processor. Blend until the basil leaves are ¼-inch (6-mm) specks.
  2. Transfer the dressing to a 14-ounce (415-ml) or larger airtight container.
  3. When ready to serve, give the container a little shake and enjoy.

STORE IT: Keep in the fridge for up to 4 days.

make it AIP:

Do not use erythritol.

make it LOW-FODMAP:

Omit the garlic and replace ¼ cup (60 ml) of the oil with garlic-infused oil. Use stevia.

make it VEGAN:

Do not use honey.

Per tablespoon, made with avocado oil and honey:

calories: 85 | calories from fat: 82 | total fat: 9.1 g | saturated fat: 1.1 g | cholesterol: 0 mg

sodium: 40 mg | carbs: 0.7 g | dietary fiber: 0.1 g | net carbs: 0.6 g | sugars: 0.6 g | protein: 0.1 g

FAT : 96%
CARBS : 3%