Creamy Basil Dressing Recipe

1 cup loosely packed fresh basil
1 1/2 tablespoons chopped shallot
2 tablespoons balsamic vinegar
3/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons mayonnaise
6 tablespoons extra-virgin olive oil
Blend all ingredients in a blender until smooth.

Use dressing on mixed greens or sliced tomatoes or for chicken salad.
Dressing keeps, covered and chilled, 1 day.

Makes about 1/2 cup.

Gourmet, September 2002
Chicken Salad with Basil
1 yellow bell pepper, cut up
2 tablespoons white balsamic or white wine vinegar
1 tablespoon olive oil
3/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1 (2-lb.) cooked whole chicken
1/2 cup thinly sliced onion
2 medium ripe tomatoes, sliced
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup whole fresh basil leaves
  1. For the dressing, in a blender container combine the yellow pepper, white balsamic vinegar, 1 tablespoon olive oil, 3/4 teaspoon salt, and 1/8 teaspoon pepper. Cover and blend until smooth; set aside.
  2. Remove meat from chicken; tear into large shreds. Toss chicken and onion with half the dressing in medium bowl; let stand 10 minutes.
  3. Meanwhile, arrange tomatoes on large serving platter and drizzle with 1 tablespoon oil; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  4. Add basil to chicken; toss. Arrange on top of tomatoes. Drizzle with remaining dressing. Makes 4 servings.
Source: Ladies' Home Journal
Marinated Fresh Tomato Slices with Sweet Basil
3 large ripe tomatoes
2 tablespoons chopped fresh basil
3 tablespoons extra virgin olive oil (or canola oil)
2 tablespoons lemon juice (or cider vinegar)
½ teaspoon sugar
Salt and freshly ground pepper to taste

Slice the tomatoes into ¼ inch slices. Place into a deep pie dish. Sprinkle the fresh chopped basil evenly over the tomatoes. In a small bowl or jar, mix together the olive oil. Lemon juice, sugar and salt and pepper. Pour this dressing over the tomatoes and basil. Marinate at room temperature for 1 hour. Spoon the dressing over the tomatoes occasionally while they marinate. Serve at room temperature. Serves 4
Pizza with Sweet Onion, Red Pepper, Ricotta & Basil Recipe
1 pizza crust
1 to 1-1/2 cups tomato sauce for pasta, or a 14-ounce can tomatoes, drained and chopped
2 garlic cloves, minced or pressed, if using canned tomatoes
salt to taste
1 sweet red onion, sliced in rings and soaked in water for 15 to 30 minutes
1 red pepper, thinly sliced in strips or rings
3 heaped tablespoons part-skim ricotta
1 tablespoon olive oil
a generous handful of fresh basil, slivered or torn in pieces
  1. Preheat the oven to 450 degrees F for at least 30 minutes, with a baking stone or tiles in it.
  2. If using canned tomatoes, stir in the garlic and add salt to taste. Spread the tomato sauce over the crust. Drain the onion, pat dry and spread over the tomato sauce. Distribute the red pepper slices over the onions. Dollop on the ricotta by the heaped teaspoons. Drizzle on the olive oil.
  3. Bake 20 to 25 minutes, until the edges of the onions and red peppers are just beginning to brown and the cheese has softened. Remove from the oven, sprinkle the basil over the pizza, and serve.
Makes 1 12-14-inch pizza, serving 3 to 4
Martha Edmond’s Comfort Cookies
1-cup sugar
½ cup margarine or butter
1 egg, beaten
1-cup zucchini, grated
2 cups flour
½ teaspoon cinnamon
½ teaspoon cloves
½ teaspoon salt
1-teaspoon baking soda
2 tablespoons finely chopped basil, fresh
1 cup chopped nuts

Preheat oven to 375 degrees. Cream sugar and butter; add egg and beat. Add grated zucchini alternately with dry ingredients, mixed together. Stir in basil and nuts. Drop by small spoonfuls on a greased cookie sheets and bake 12-15 minutes. Makes 3 dozen.

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145 Easley Rd
Smithville, TX 78957