Delicious Easy Basil Vinaigrette
A bright, herb-forward vinaigrette with fresh basil, garlic, olive oil, and a clean finish that works beautifully on salads, grilled vegetables, chicken, pasta salad, and fresh mozzarella.
This fresh basil vinaigrette is a quick, homemade dressing made with real ingredients like basil, lemon, garlic, and olive oil—perfect for salads, grain bowls, and easy weeknight meals.
Yield
About 2 cups
Time
5 minutes
Ingredients
2 packed cups fresh basil leaves
2 small garlic clove
4 tablespoons red wine vinegar
2 tablespoon lemon juice
2 teaspoon Dijon mustard
2 teaspoon honey
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 cup extra virgin olive oil
4 tablespoons water, as needed for consistency
Instructions
Add the basil, garlic, red wine vinegar, lemon juice, Dijon mustard, honey, salt, and black pepper to a blender or small food processor.
Blend for a few seconds until the basil and garlic are broken down and the mixture looks finely chopped and fragrant.
With the blender running on low, slowly drizzle in the olive oil. Blending while adding the oil helps create a smooth, lightly emulsified vinaigrette with a silky texture instead of a separated dressing.
Add 3 tablespoons of water and blend again. If you want a slightly looser consistency for drizzling over greens or grain bowls, add the remaining tablespoon of water.
Taste and adjust as needed. For a brighter finish, add a small squeeze of lemon juice. For a slightly sweeter vinaigrette, add a little more honey. For more bite, add an extra splash of vinegar.
Serve immediately or transfer to a jar and refrigerate.
Notes
This dressing is best when the basil is very fresh and vibrant green. If the basil leaves are bruised or darkened, the dressing will lose some of its fresh flavor and color.
If you want a more classic salad-dressing texture, add 1 to 2 more tablespoons of olive oil. If you want it punchier for tomatoes or grilled chicken, leave it as written.
Storage
Store in an airtight jar in the refrigerator for up to 4 days. The olive oil may firm up when chilled; let it sit at room temperature for 10 to 15 minutes and shake well before serving.
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