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Bright and fragrant, this lemon basil vinaigrette dressing is the perfect healthy salad dressing. It's Whole30 compliant and is a great addition to a green tossed salad or a pasta salad. It's also great drizzled on top of grilled chicken! 
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4.41 from 49 votes

Lemon Basil Vinaigrette

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!
Prep Time10 minutes
Total Time10 minutes
Course: Salad Dressings & Toppings
Cuisine: American
Servings: 6
Author: Rachel Gurk

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

Serving: 2tablespoons | Calories: 163kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 198mg | Potassium: 24mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 261IU | Vitamin C: 3mg | Calcium: 9mg | Iron: 0.3mg

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