Basil Vinaigrette

Why This Basil Vinaigrette Recipe Is a Summer Favorite

I make this easy basil vinaigrette all summer long. It takes five minutes in the blender and turns a simple salad into something special. The fresh basil gives it a bright, herbaceous flavor that works on everything from grilled chicken to pasta salad. It’s my go-to homemade basil vinaigrette when I want something quick and versatile.

Reasons to Love This Easy Basil Vinaigrette

• Ready in 5 minutes with just a blender or food processor.
• Works as a salad dressing, marinade, or sauce for chicken, fish, vegetables, and pasta.
• Uses fresh basil from the garden or farmers market, a perfect summer basil recipe.

Key Ingredients for Basil Vinaigrette

• Fresh basil: Use 2 cups packed leaves. Avoid dried basil, which won’t give the same bright flavor. Look for leaves that are deep green and fragrant.
• Shallot: Adds a mild onion flavor. You can substitute a small piece of yellow onion if needed.
• White balsamic vinegar: Milder and slightly sweeter than regular balsamic. Red wine vinegar is a good alternative.

Kitchen Tools for Basil Vinaigrette

• Blender or food processor

Tips for Making the Best Basil Vinaigrette

Make sure the basil leaves are packed firmly into the measuring cup so you get enough flavor. Blend on high until the dressing is uniformly green and smooth. Taste it and add more salt or pepper if needed. If the dressing seems too thick, you can add a teaspoon of water or extra lemon juice to thin it out.

Expert Advice for a Perfect Basil Vinaigrette

For a smoother emulsion, let the olive oil come to room temperature before blending. If the dressing tastes too acidic, add a pinch more salt to balance the flavors. The shallot adds a gentle onion note without overpowering the basil, so don’t skip it if you can help it.

Basil Vinaigrette Variations to Try

If you don’t have shallot, a small piece of yellow or red onion works fine. For a sweeter dressing, add a teaspoon of honey. You can also substitute red wine vinegar for the white balsamic if that’s what you have on hand. Some readers have even used spinach in place of basil for a different twist.

Ways to Use Basil Vinaigrette

This basil vinaigrette is fantastic on a simple green salad or a classic caprese salad with tomatoes and fresh mozzarella. I also love it drizzled over grilled chicken breasts or fish, tossed with warm pasta, or used as a dressing for roasted vegetables. It’s a versatile basil vinaigrette for chicken, pasta, and more.

How to Store Homemade Basil Vinaigrette

Store the vinaigrette in a sealed jar or container in the refrigerator for up to 5 days. The oil may solidify when cold, so let it sit at room temperature for 10 minutes and shake well before serving.

Can You Freeze Basil Vinaigrette?

You can freeze this vinaigrette in an airtight container for up to 3 months. Thaw it overnight in the fridge, then shake or blend again to re-emulsify before using.

Basil Vinaigrette FAQs

Equipment

• blender
• food processor

Recipe

Basil Vinaigrette

Print recipe Pin recipe

Prep

5 min

Cook

PT0M

Total

5 min

Servings

8 servings

Cuisine

American

Ingredients

• 2 cup packed basil leaves
• 1 clove garlic (minced)
• 2 tbsp shallot (minced)
• 2 tsp fresh lemon juice
• 2 tbsp white balsamic vinegar or red wine vinegar
• 1 tsp salt
• 0.5 cup olive oil
• to taste freshly ground black pepper

Instructions

1. Place the basil, garlic, shallot, lemon juice, vinegar, salt, olive oil, and pepper in a blender or food processor. Blend until smooth. Taste and season with additional salt and pepper, if necessary. Serve!
2. Note-vinaigrette will keep in a jar or container in the fridge for up to 5 days.

Nutrition (per serving, estimated)

Calories

126 kcal6% DV

Fat

13 g17% DV

Carbs

1 g0% DV

Sodium

292 mg13% DV

% Daily Values are based on a 2,000-calorie diet (FDA). Values are estimates — see our nutrition data sources.

complete the meal

Pairs Well With

RecipesSummer Farro Salad