Just Barely Basil Buttermilk Dressing

 

1/2 C. roughly chopped (1/2 to 1 inch) basil stems (a few errant leaves are fine, too)

1/2 C. buttermilk

1 medium-size garlic clove, grated on a Microplane or very finely minced

2 T. mayonnaise

2 T. plain Greek yogurt

Fine-grain sea salt

Freshly ground black pepper

 

Combine the basil stems and buttermilk in a small bowl and let steep, covered, in the refrigerator for 8 to 12 hours. Strain and discard the basil stems. Combine 1/4 C. of the infused buttermilk, the garlic, mayonnaise, Greek yogurt, a pinch of sea salt, and a few grinds of pepper in a small bowl or glass jar. Shake to combine. Season to taste and thin with extra buttermilk if desired. This dressing will keep up to 3 days in a sealed container in the refrigerator.