Basil Vinaigrette Recipe
Basil Vinaigrette is a bright, herby dressing that turns any simple salad into something special. Made with fresh basil, olive oil, and a touch of tangy vinegar, this vinaigrette comes together in minutes and adds fresh flavor to greens, grain bowls, and roasted vegetables alike.
Unlike heavier creamy dressings, this vinaigrette is light, fresh, and naturally dairy-free. It is the perfect way to use up extra basil from your garden or a bunch you picked up at the store, and it keeps well in the fridge for whenever you need a quick flavor boost.
What Is Basil Vinaigrette
Basil Vinaigrette is a simple oil-and-vinegar based dressing infused with fresh basil leaves, garlic, and a touch of sweetness to balance the acidity. Unlike creamy dressings, vinaigrettes rely on emulsifying oil and vinegar together, which creates a light, pourable dressing that lets the fresh basil flavor shine through.
Why You Will Love This Recipe
- Comes together in about 5 minutes with a blender or whisk
- Light, fresh, and naturally dairy-free
- Great way to use up fresh basil before it wilts
- Works on salads, pasta, grilled vegetables, and more
- Easily customizable with different vinegars or a touch of honey
Ingredients You Will Need
- 1 cup fresh basil leaves, packed
- 1/3 cup olive oil
- 3 tablespoons red wine vinegar (or balsamic vinegar)
- 1 clove garlic
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or sugar
- Salt and pepper to taste
How to Make Basil Vinaigrette Step-by-Step
- Add the basil leaves, garlic, vinegar, Dijon mustard, and honey to a blender or food processor.
- Blend until the basil is finely chopped and the mixture is mostly smooth.
- With the blender running, slowly stream in the olive oil until the dressing is emulsified and creamy in texture.
- Season with salt and pepper to taste.
- Pour into a jar or airtight container.
- Store in the refrigerator until ready to use, and shake well before serving.
Tips and Variations
- Use a mix of basil and spinach for a milder, more mellow flavor
- Swap red wine vinegar for balsamic for a slightly sweeter dressing
- Add a tablespoon of grated Parmesan for a richer flavor
- Make it spicy with a pinch of red pepper flakes
- Double the batch and keep extra on hand for quick weeknight salads
Storage Tips and Frequently Asked Questions
Store the vinaigrette in an airtight jar or container in the refrigerator for up to one week. The oil may solidify slightly when chilled, so let it sit at room temperature for a few minutes and shake well before serving.
Can I make this vinaigrette ahead of time?
Yes, this vinaigrette actually tastes better after the flavors have a chance to meld for an hour or two in the fridge.
Can I use dried basil instead of fresh?
Fresh basil is best for this recipe since it blends into a smooth, vibrant dressing. Dried basil will not give the same fresh flavor or texture.
What can I use this vinaigrette on besides salad?
This vinaigrette is delicious drizzled over grilled vegetables, roasted chicken, caprese salad, or even as a marinade for chicken or shrimp.
Why did my vinaigrette separate?
This is normal. Oil and vinegar naturally separate over time. Just give the jar a good shake before each use to bring it back together.
Final Thoughts
Basil Vinaigrette is a simple, fresh way to dress up salads and vegetables with minimal effort. With just a handful of ingredients and a few minutes of prep, you will have a versatile dressing that brightens up any meal. Give it a try and keep a jar on hand all week long.