Recipe Overview
Why you’ll love it: Lemon basil vinaigrette is bright and aromatic — perfect on greens, pasta salads, or drizzled over grilled chicken. This homemade dressing is so fresh and flavorful you might be tempted to eat it with a spoon.
How long it takes: 10 minutes
Equipment you’ll need: small blender
Servings: 6 (makes ¾ cup)
Lemon Basil Vinaigrette
Nothing ho-hum about this dressing! Fresh basil and zesty lemon lift everyday salads into something special. This vinaigrette is simple to make, uses pantry staples, and adds bright flavor to many dishes.
Fresh ingredients. The recipe calls for a full cup of tightly packed fresh basil, which provides a vibrant herb flavor you won’t find in most store-bought dressings. Combine basil with extra-virgin olive oil, fresh lemon juice, white wine vinegar, and a few seasonings for a lively, balanced dressing.
Versatile. While it’s wonderful on a green salad, this vinaigrette also wakes up roasted vegetables, makes an excellent dressing for grain or cauliflower rice, and is delicious drizzled over grilled meats or fish.
Christine Said:
“This dressing is so delicious, tastes like a burst of sunshine! I have used it as the dressing in a potato salad, tossed pasta and roasted veggies in it, and mixed it with mayo to have on toasted tomato cheese sandwich….all amazing!”
Storage
Refrigerate: Store in a tightly sealed jar or container for up to 5 days. Shake or stir well before serving.
Freeze: This vinaigrette freezes well. Freeze in ice cube trays for single-serving portions, then thaw at room temperature or in the refrigerator.
More Salad Dressing Recipes
Raspberry Vinaigrette Recipe
Creamy Avocado Dressing
Homemade Thousand Island Dressing
Coleslaw Dressing
Lemon Basil Vinaigrette
Ingredients
- 1 cup (tightly packed) fresh basil leaves (about 2 ounces)
- 2 tablespoons freshly squeezed lemon juice (from ½ large lemon)
- 2 tablespoons white wine vinegar
- ½ teaspoon kosher salt
- ½ teaspoon red pepper flakes (optional)
- ¼ teaspoon garlic powder
- ½ cup olive oil
- Honey or agave, to taste (optional)
Instructions
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Rinse and dry the basil thoroughly, removing as much water as possible — a salad spinner works well. Small stems are fine, but avoid large, woody stems. Pack the basil into the measuring cup without pressing it down too hard.
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In a small blender, combine the lemon juice, basil leaves, white wine vinegar, kosher salt, red pepper flakes (if using), and garlic powder. Blend until the basil is finely chopped and the mixture is well combined.
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With the blender running (if possible), add the olive oil gradually so the dressing emulsifies. If your blender can’t add oil while running, pour and blend in short bursts until combined.
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Taste and adjust seasoning with additional salt if needed. If the dressing is too tart, sweeten lightly with honey or agave. Serve immediately or refrigerate until ready to use.
Notes
- Storage: Keep chilled in a tightly covered jar for up to 5 days. Shake or stir well before serving. Freeze in small portions if desired.
- Herb variations: If basil is limited or you want a different flavor, try cilantro, parsley, chives, or lemon balm.
- Vinegar options: Swap white wine vinegar for rice vinegar or red wine vinegar, or omit vinegar and increase the lemon juice for a brighter lemon-forward dressing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.