Basil Vinaigrette
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This easy basil vinaigrette is bursting with fresh herb flavor and comes together in just minutes. Keep a jar in the fridge for salads, vegetables, sandwiches, and more.
This basil vinaigrette is one of those recipes I look forward to making every summer. It’s packed with fresh basil, comes together in minutes, and is an easy way to add bright, herby flavor to everything from salads and vegetables to grilled chicken, fish, and fresh mozzarella or burrata.
Still have basil to use? My pesto sauce is delicious on everything from pasta and pizza to sandwiches and salads. Or, if you’ve got parsley overflowing too, try the dressing from my Big Italian Salad—it calls for generous amounts of both basil and parsley.
“This was so ridiculously good that I just made two more batches. Jenn, you are my culinary idol!”
What You’ll Need To Make Basil Vinaigrette
To make basil vinaigrette, you’ll need fresh basil, garlic, white wine vinegar, extra-virgin olive oil, salt, pepper, and honey. For best results, make sure to use good quality vinegar and olive oil.
Step-by-Step Instructions
Step 1: Add ingredients to the food processor. Combine all of the ingredients in a food processor fitted with the steel blade.
Step 2: Blend. Process the ingredients until smooth and bright green. Transfer to a jar and store in the refrigerator for up to 5 days. Be sure to shake it well to re-emulsify before using. Enjoy!
Pro Tips
- Use it fresh for the best flavor. Basil can lose its brightness in the freezer, so aim to use the vinaigrette within 5 days and store it in the fridge.
- Be mindful when marinating. This vinaigrette works well as a marinade, but stick to dark meat or bone-in chicken—acidic marinades can toughen lean cuts like chicken breasts.
- A blender works too. No food processor? Just toss everything in a blender and blend until smooth and vibrant green.
- Use it beyond salads. This basil vinaigrette is just as good tossed with roasted vegetables or baby potatoes as it is drizzled over or a summery pasta salad. It’s even great on grilled corn—any fresh, seasonal produce will soak up the flavor.
More Salad Dressings You’ll Love
Basil Vinaigrette
Ingredients
- 2 cups loosely packed fresh basil leaves
- 2 cloves garlic, peeled
- ¼ cup + 2 tablespoons white wine vinegar, best quality such as Pompeian Gourmet
- ¾ cup extra-virgin olive oil, best quality such as Lucini
- Scant 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1½ tablespoons honey
Instructions
- In a food processor fitted with the steel blade, combine all of the ingredients. Process until smooth and bright green. Store the vinaigrette in the refrigerator for up to 5 days; shake to re-emulsify before using.
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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This basil vinaigrette sounds absolutely perfect for summer.
What do you think about brushing this over grilled peppers, zuchinni and eggplant ?
Sounds delicious!
One and half tablespoons of honey I felt was too much,
needs a sweetener but use a teaspoon instead.
I have made this multiple times, it is so delicious! Super easy to whip up and I use it so many salads, vegetables, and chicken. Love it!
Another winner! I love growing basil and I MAY just buy one too many plants and feel so guilty not using it all. This was a great way! Merci, again, Jenn!
Quick question – in a quest to keep the summer vibe going – can you freeze this dressing?
I totally understand — if only we could keep summer going! Unfortunately, I don’t think it will freeze well – sorry!
Lovely recipe. And I too found it a bit strong on the vinegar taste so I added more olive oil and a bit more honey and a splash of balsamic vinegar! Yum
Hi Jenn,
I have loved all of your recipes that I’ve tried. I only have red wine vinegar, not white. Will that work?
Thanks!
So glad you like the recipes. Red wine vinegar should work here. 🙂
This has been my go to dressing all summer Yummy!!
I made the basil vinaigrette to use on a green salad for a ladies group. Everyone loved it and asked for the recipe! Thanks again Jen for your delicious recipes! This is my go to site for special recipes, they always turn out perfectly!