Recipe Overview
Why you’ll love it: Lemon basil vinaigrette is bright and fragrant, perfect on a green salad or drizzled on grilled chicken. This homemade salad dressing is so good, you’ll want 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! One of the keys to healthy eating is to keep your meals interesting and flavorful so you don’t get bored. This lemon basil vinaigrette will add flavor to any number of things you choose to put it on. You guys will love it!
Fresh ingredients. I love that there’s a whole cup of fresh basil in this lemon basil vinaigrette. You won’t get that in a store-bought salad dressing! It’s a perfect way to use up that extra basil you have growing. Along with the basil, you’ll use extra virgin olive oil, fresh lemon juice, and simple seasonings.
Versatile. Although this lemony vinaigrette tastes amazing on a fresh green salad, I love the way it transforms my vegetable hashes in the morning. It’s also great stirred into cauliflower rice or any type of rice.
“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!”
Refrigerate: Cover tightly and refrigerate for up to 5 days. Stir or shake well before serving.
Freeze: This salad dressing can be frozen. I like to freeze it in cubes. Thaw it at room temperature or in the fridge overnight.
More Salad Dressing Recipes
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
- Rinse and dry the basil, removing as much water as possible. A salad spinner works well. It's okay to use small stems as well as the leaves, but the larger stems can be tough and fibrous. Pack it somewhat tightly in the measuring cup but you don't need to mash it down.1 cup (tightly packed) fresh basil leaves
- In a small blender, blend together lemon juice, basil leaves, white wine vinegar, salt, red pepper flakes, and garlic powder.2 tablespoons freshly squeezed lemon juice, 2 tablespoons white wine vinegar, ½ teaspoon kosher salt, ½ teaspoon red pepper flakes, ¼ teaspoon garlic powder
- Pour oil in gradually (while blending if your blender allows it).½ cup olive oil
- Taste and season as desired with additional salt. If it's too tangy for your taste, add honey or agave. Serve immediately or refrigerate until ready to use.honey or agave, to taste
Notes
- Storage: Store in a tightly covered jar or container for up to 5 days. Shake or stir well before serving. This vinaigrette freezes well, too. Try freezing it in serving size cubes.
- Try different herbs: If you don’t happen to have enough basil or you want to change the flavor, try adding fresh cilantro, parsley, chives, or lemon balm.
- Try different vinegar: Other types of vinegar could be used, too, like red wine vinegar or rice vinegar. You could omit the vinegar and double up on the lemon juice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
It taste great, and light. I did add a bit more pepper flakes as we like a variety of heat with our meals. It was fantastic and not overpowering. Thanks
So glad you liked it! Thanks for taking the time to leave a comment!
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 with mayo to have on toasted tomato cheese sandwich….all amazing!
“A burst of sunshine!” I love that…and it’s spot on! It’s such a bright, flavorful dressing. I’m glad you liked it! All those uses you mentioned sound so delicious!
This is the 2nd time I’ve made this. The 1st time i LOVED it and thought I might want a little more lemon for my shrimp salad. This time I used only lemon and no vinegar. Equally wonderful! Very fresh and light. Thank m trying to think of other recipes I can use this for. Thank you!
Hi Kathy! I’m so happy you like this dressing recipe! Thanks for taking the time to come back and leave a comment, it means so much! Have you tried it in my orzo salad?
Hi do you know about how long this will keep in the fridge? I would like to make it ahead on Sunday’s and use during the week. Thanks!
I’ve kept this for a week in the fridge :)
This is wonderful!! The perfect topping, and it would work on way more than just salad! Beautiful hue as well.