Basil Vinaigrette
With a little tang and natural sweetness, this vibrant green dressing tastes like summer.
Makesabout 2/3 cup
Prep10 minutes
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.
Ingredients You Need to Make Basil Vinaigrette
- 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.
How to Make Basil Vinaigrette
- 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.
Ways to Use Basil Vinaigrette
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.
Basil Vinaigrette Recipe
With a little tang and natural sweetness, this vibrant green dressing tastes like summer.
Prep time 10 minutes
Makesabout 2/3 cup
Nutritional Info
Ingredients
- 1
large bunch fresh basil
- 1
small clove garlic
- 1 tablespoon
plus 1 1/2 teaspoons red or white wine vinegar
- 1/2 teaspoon
Dijon mustard
- 1/2 teaspoon
honey
- 1/2 teaspoon
kosher salt
- 1/2 cup
extra-virgin olive oil
Instructions
Pick the leaves from 1 large bunch basil until you have 1 packed cup (about 1 1/2 ounces). Place in a blender or food processor fitted with the blade attachment.
Add 1 small peeled garlic clove, 1 tablespoon plus 1 1/2 teaspoons red or white wine vinegar, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey, and 1/2 teaspoon kosher salt. If using a blender, push the basil down with the tamper if necessary and blend on low speed; if using a food processor, pulse until the basil is coarsely chopped.
With the motor running, slowly pour in 1/2 cup extra-virgin olive oil and process, stopping to scrape down the sides of the bowl as needed, until emulsified and smooth, 30 to 60 seconds.
Recipe Notes
Make ahead: The vinaigrette can be made up to 1 day in advance and refrigerated until ready to use.
Storage: Refrigerate in an airtight container for up to 1 week. Stir to recombine before using.