Basil Vinaigrette

Basil vinaigrette is the only dressing you need to keep in your fridge this summer. It also happens to be the absolute best dressing recipe I have ever developed — I just want to keep eating it on everything!

Now, wipe any thoughts of pesto from your mind because that’s something else entirely. This vibrant green dressing tastes just like summer. Here, sweet, slightly peppery fresh basil takes center stage.

I’ve lost count of just how many times I’ve made this basil vinaigrette in the past month (at least six, but likely closer to 10). Plus, it’s a breeze to make in a food processor or blender. 

• Fresh basil. You’ll use one packed cup of fresh basil leaves for the dressing, which you can get from a large bunch.
• Garlic. Stick with a small garlic clove (or half of a larger one). You want to impart a little bit of garlic, but you don’t want it to overpower here.
• Red or white wine vinegar. Both work really well; use what you have handy.
• Dijon mustard. Mustard works as an emulsifier and adds a little flavor to the dressing.
• Honey. A little bit of natural sweetness balances the tang of the vinegar and mustard, and is a nice complement to the basil. It will also help the vinaigrette emulsify.
• Extra-virgin olive oil. Use a good oil here; you’ll taste the difference.

• Pick the basil. The most time-consuming part of making this vinaigrette will be picking the leaves from the basil. You need a lot of basil, but it’s easy. If you have kiddos who enjoy helping in the kitchen, this is a great task for them. 
• Make the dressing. Use a food processor or blender (both options work great) to process the dressing. It is worth noting that you’ll get a slightly smoother texture with a blender. Add all the ingredients, except the olive oil, and pulse to roughly chop the leaves. Then, with the machine running slowly, drizzle in the oil. The dressing comes together in no time at all. 

One of the very best things about basil vinaigrette is that there are so many great ways to use it. Drizzling it over salad is just the beginning. 

• Top on panzanella.
• Drizzle over corn salad.
• Spoon over caprese salad, in place of using fresh basil leaves.
• Toss with pasta salad.
• Mix with shredded chicken for chicken salad.
• Spoon over grilled fish, chicken, pork, or steak.
• Use as a dipping sauce for grilled and roasted potatoes.
• Drizzle over grilled vegetables.
• Spread on a sandwich.
• Drizzle over grain bowls.