Easy Basil Vinaigrette Recipe

Close-up of basil vinaigrette in a bowl with a spoon resting inside, grilled bread and a caprese plate in the background.

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Easy Basil Vinaigrette Recipe

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!

Prep Time: 10

Total Time: 10

Calories: 133kcal

Author: Nicole Gaffney

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.

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