Fresh basil makes one of the best vinaigrettes you’ll ever taste, and it’s not just for salads! I love it over grilled chicken and fish and it’s also great as a dipping sauce for fresh veggies. This tasty fresh basil vinaigrette is in my fridge all summer long!
**This recipe was originally published in 2014. I’ve update the photos, but the recipe and text remain the same.
Fresh basil just screams summer. I’m sure you remember from my pesto post how much I love the pungent herb. Pesto is what its most known for, but have you ever thought to use it in a salad dressing? Well, let me tell you, basil makes the BEST salad dressing you’ll ever taste.
Fresh basil is blended with tangy dijon mustard, pungent garlic, fresh lemon, vinegar, and is finished off with fruity olive oil. I have been making this vinaigrette for years and every time I serve it I get asked what the delicious salad dressing is!
I love making this vinaigrette when the basil is bountiful in the garden, which is usually later in the summer. So, if you’re impatient like me, then go ahead and pick up a bunch at your local farmers market or grocery store.
One bunch is enough to make a batch – just tear the leaves from the stems and throw it into the food processor or blender. Add in all of the ingredients except for the oil and blend until it’s all finely chopped.
Add in the oil and blend until well combined. Then, pour it into a jar or container and you can keep it in your fridge for up to 2 weeks…if you don’t eat it all first!
Fresh basil vinaigrette is unbelievably easy and it’s so versatile that I usually double or triple the recipe to be sure I always have some in my fridge. It’s delightful on top of your basic green salad, but the fun doesn’t stop there! Try it on your favorite pasta salad, drizzle it over grilled chicken or shrimp, or mix it with yogurt for a wonderful veggie dip. I also love making chicken salad with it – use it alone or mix it with mayo/yogurt for a creamy version.
I can promise you that you’ll find a million uses for this one vinaigrette. It’s truly the best!
- 1 ½ Cups Fresh Basil, from about 1 bunch
- 1 Clove Garlic, peeled
- 2 Tablespoons Champagne Vinegar (White Balsamic or Red Wine Vinegar are also great, too!)
- 1 Tablespoon Lemon Juice
- 1 Teaspoon Dijon Mustard
- ½ Teaspoon Salt
- ½ Teaspoon Black Pepper
- ½ Cup Extra-Virgin Olive Oil
- In the bowl of a mini food processor (or a blender), pulse together the basil, garlic, champagne vinegar, lemon juice, dijon mustard, salt, and pepper; pulse until combined. Add in the olive oil and blend until well combined. Pour the dressing into a container and store for up to 2 weeks.