Fresh Basil Vinaigrette
This easy basil vinaigrette is bursting with fresh basil flavor and will add a bright, summery taste to anything you put it on. It's incredibly versatile and is just as good drizzled over grilled chicken and vegetables as it is on a simple mixed green salad. It's made in minutes with just a few simple ingredients and keeps well in the fridge for a few days!
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The Best Basil Vinaigrette Recipe for Summer
If you grow a lot of basil in the summer and need something to do with it other than make pesto, this is the recipe you will come back to again and again!
Fresh, fragrant basil is blended with shallots and garlic for flavor, vinegar and lemon for acidity, honey for balance, and good-quality olive oil to bring it all together.
This simple basil vinaigrette is best made with classic Italian Genovese basil, even better if it's homegrown. You can use other green varieties like lemon basil for a different flavor, but it's best to avoid darker varieties like purple basil and Thai basil since they will result in a very unappealing brown color.
It's best used immediately after making it if you want the brightest green color. However, it still tastes great after sitting in the fridge for a few days even though it may look a bit different.
That said, if you really want your basil dressing to stay vibrant green, you need to blanch the basil leaves first. Dropping them into salted boiling water for a few seconds and then shocking them in an ice bath is the only way to really lock in that color. Otherwise, it will start to oxidize and turn dull as time goes on.
I skip blanching for this recipe unless I know I want to keep it in the fridge for a bit longer. It's an extra step that I usually just don't feel like dealing with in the summer when I make this most often.
Another key to keeping the color as bright as possible is to not blend for too long. Once the dressing is combined and smooth, it's ready. The more you run the motor, the faster it will oxidize.
This recipe can be made in a blender, food processor, or even with an immersion blender. I often add the ingredients to a mason jar and blend with an immersion blender so I can just top it with a lid and be on my way. Just use whichever has the strongest motor and sharpest blades for best results.
Although Dijon can help emulsify vinaigrettes, I don't include any since I think there's a stronger basil flavor without it. The mustard tends to cover it up, so I leave it out. It won't be quite as thick and creamy, but just give it a good shake or whisk before using and it will recombine.
Make a big batch and enjoy throughout the week in any of your favorite recipes!
Want more homemade salad dressing recipes? Try a punchy balsamic vinaigrette, a classic vinaigrette with mustard and shallots, or a zesty homemade Italian dressing.
Why this Basil Vinaigrette Recipe Works
- Packed with fresh basil flavor and balanced with bright acidity.
- Super versatile! Use it on salads, meats, seafood, and veggies.
- Keeps well in the fridge for several days.
- Avoiding overblending and optional blanching help it stay bright green.
- Made with just 7 simple ingredients and tastes better than anything store-bought.
Basil Vinaigrette Ingredients
Basil - Use fresh Italian Genovese basil for the best flavor and color. Avoid darker varieties like purple basil, which will produce a brown, unappealing color.
Vinegar - Any light-colored vinegar works, but I usually use champagne or prosecco vinegar since it has a more mellow flavor. You can substitute red or white wine vinegar or even rice vinegar, just avoid anything dark or strongly flavored like balsamic or sherry vinegar.
Olive oil - Olive oil is the base of a good vinaigrette. Use a mild, fruity extra virgin olive oil for the best flavor, as robust, peppery oils can overpower the delicate basil flavor. In a simple mix like this, quality goes a long way. Freshness is key, so always look for a bottling date and follow the best before date. Read my guide for choosing the best olive oils and vinegars.
Lemon - Use fresh lemon juice and zest for the best results.
Honey - Just a little bit of honey helps balance the acidity of the vinegar and lemon.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Food processor, blender, or immersion blender
- Mason jar
How to Make Basil Vinaigrette
- Add the basil, shallot, lemon juice and zest, vinegar, honey, salt, and pepper to a blender or food processor. Blend until finely chopped.
- With the motor running, slowly drizzle in the olive oil and continue blending until smooth and emulsified, about 30 seconds.
- Taste and adjust the seasoning as needed.
Pro Tip: Add more salt for savoriness, lemon juice for brightness, or honey if the dressing tastes too sharp. If the dressing just tastes flat, it likely just needs more salt.
- Use immediately or transfer to a jar and refrigerate until ready to serve. It will keep for 3-4 days. Shake well before using.
How to Keep Basil Vinaigrette Bright Green
- For the brightest green color, blanch the basil leaves in boiling water for 5-10 seconds, then transfer to an ice bath. Dry them thoroughly before blending.
- Do not blend for too long. The more you run the motor, the faster the basil will oxidize and turn dull.
- The dressing will keep in the refrigerator for up to 3 days. The color is brightest on the day it is made.
- Use a mild extra virgin olive oil or a neutral oil like avocado oil so the flavor of the basil shines through.
Variations
- Replace basil with cilantro, mint, or parsley, or use a mix of your favorite fresh herbs.
- Use white wine vinegar, rice vinegar, or apple cider vinegar.
- Add an egg yolk to make a creamier, emulsified dressing without changing the base flavor.
- Add a bit of nuts or seeds like pine nuts, pepitas, or walnuts for a pesto-like dressing.
Ways to Use Basil Vinaigrette
This fresh summery vinaigrette is super versatile and can be used on salads as well as on meats, seafood and grilled veggies.
Try drizzling it on top of a classic Caprese salad, this juicy cherry peach burrata salad, smoky grilled marinated eggplant, or a grilled vegetable panzanella with summer produce.
For something super simple, try it in place of the dressing on this easy arugula salad with pine nuts and Parmigiano.
You can also use it with any chicken or red meat dish, but I especially love it on seafood, like with these buttery pan seared scallops or fresh seared tuna steaks.
How to Store Fresh Basil Vinaigrette
Store the dressing in an airtight container or mason jar in the fridge for 3-4 days. Less air in the jar will result in less oxidation and a brighter green color, so make sure to use a container size that gets filled up to the brim and has a tight lid. Shake well before using again.
FAQs
Freezing is a great way to extend its shelf life for up to 3 months. The best method is to portion it into ice cube trays so you can thaw only what you need for a single salad or meal. Just keep in mind that this will dull the color quite a bit, but the flavor will still be great.
Yes, you can use a mix of basil and any of your favorite fresh herbs. Just stick to soft herbs like parsley, cilantro, chives, mint, chervil, tarragon, or dill.
It's normal for vinaigrettes to separate after they have sat for a while. To bring it back together, just shake or mix very well until the ingredients come back together. If you want it to be more emulsified, you can consider adding more honey, a couple of teaspoons of mayo or Dijon mustard, or even an egg yolk.
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Easy Basil Vinaigrette Recipe
Ingredients
- 2 packed cups fresh basil leaves
- 1 shallot small, cut into large pieces
- 1 clove garlic small
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 2 tablespoons champagne vinegar or white wine vinegar
- 1 teaspoon honey
- 1 teaspoon kosher salt plus more to taste
- freshly cracked black pepper to taste
- ⅔ cup extra virgin olive oil
Instructions
- Add the basil, shallot, garlic, lemon juice and zest, vinegar, honey, salt, and pepper to a blender or food processor. Blend until finely chopped.2 packed cups fresh basil leaves, 1 shallot, 1 clove garlic, 1 teaspoon lemon zest, 2 tablespoons lemon juice, 2 tablespoons champagne vinegar, 1 teaspoon honey, 1 teaspoon kosher salt, freshly cracked black pepper
- With the motor running, slowly drizzle in the olive oil and continue blending until smooth and emulsified, about 30 seconds.⅔ cup extra virgin olive oil
- Taste and adjust the seasoning as needed. Add more salt for savoriness, lemon juice for brightness, or honey if the dressing tastes too sharp. If the dressing just tastes flat, it likely just needs more salt.
- Use immediately or transfer to a jar and refrigerate until ready to serve. It will keep for 3-4 days. Shake well before using.
Notes
- For the brightest green color, blanch the basil leaves in boiling water for 5-10 seconds, then transfer to an ice bath. Dry them thoroughly before blending.
- Do not blend for too long. The more you run the motor, the faster the basil will oxidize and turn dull.
- The dressing will keep in the refrigerator for up to 3 days. The color is brightest on the day it is made.
- Use a mild extra virgin olive oil or a neutral oil like avocado oil so the flavor of the basil shines through.
can't wait to drizzle on grilled salmon this weekend.
That's such a great idea! I think you will love it. Please report back and let us know! 😀
I am so thrilled to have found your site and recipes. I come from Sicilian heritage and your recipes are so similar to those passed down from my family. I only wish you had a cookbook!!! Your posts are wonderful!
Hey Cathy, I'm so happy to hear this! It truly warms my heart to know my recipes remind you of those from your family. Thank you so much for taking the time to leave this comment!