Bright, bold, and beautiful, this Basil Vinaigrette is a summertime favorite! Make it in under 5 minutes, using your blender.
Over the years of running my catering business, I’ve made this Basil Vinaigrette more times than I can count. It’s one of those recipes that just works—fresh, bright, super versatile, and crazy easy to make. It’s my secret weapon for leveling up everything from grilled veggies to fish, salads, and grain bowls. And now I’m handing it over to you. Let’s go!
The magic lies in the balance of bold garlic, tangy vinegar, and sweet, fresh summer basil. If you’ve been here a while, you’ve seen variations of this throughout the blog, but I rely on it so often at home that I thought it deserved a recipe of its own.
Here’s Why You’ll Love It!
- Chief Test: Used extensively in my catering events!
- Fast & Easy: Ready in under 10 minutes with a blender or mini blender
- Versatile: Works beautifully with salads, grilled vegetables, seafood, and bowls!
Basil vinaigrette Serving IdeaS
Basil Vinaigrette Ingredients
- Basil: Use fresh, packed basil leaves — from your garden or local farmers market!
- Extra virgin olive oil: Use a high-quality Italian olive oil.
- White wine vinegar: Or sub red wine vinegar or lemon juice.
- Garlic cloves and shallot: For a savory, aromatic taste.
- Salt and pepper: To enhance all of the flavors in the vinaigrette.
How to Make Basil Vinaigrette
1. Add all ingredients to a blender. Add the fresh basil leaves, oil, vinegar, garlic, shallot, water, kosher salt, and pepper to a blender.
2. Pulse. Pulse repeatedly (don’t blend) until nearly smooth.
Storage
Store the basil vinaigrette in a sealed jar in the refrigerator for 4-5 days.
Hope you enjoy this easy basil vinaigrette recipe! Let us know what you think in the comments, and don’t forget to rate the recipe!
More Salad Dressing Recipes!
Description
Bright, bold, and beautiful, this Basil Vinaigrette is a summertime favorite! Make it in under 5 minutes, using your blender. Vegan and Gluten-free.
Place all ingredients in a blender or mini blender and pulse repeatedly until almost smooth.
Store in a sealed jar in the refrigerator for 4-5 days.
Notes
Serve over grilled veggies, drizze over caprese salad, or toss with pasta or greens for a flavoful salad dressing.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 165
- Sugar: 0.2 g
- Sodium: 291.8 mg
- Fat: 18.7 g
- Saturated Fat: 2.7 g
- Carbohydrates: 0.9 g
- Fiber: 0.2 g
- Protein: 0.3 g
- Cholesterol: 0 mg
FAQs
This simple vinaigrette is made with basil, olive oil, and white wine vinegar. We add garlic and shallot for an extra flavor punch!
You could make a basil oil dressing by leaving out the vinegar, garlic, shallots, and water, if you prefer (you can use a food processor for a less blended texture). Quick and simple, though the vinegar and aromatics impart so much depth of flavor.
We love the basil in this vinaigrette! But other fresh herbs like chives, cilantro, dill, oregano, and tarragon make nice dressings, too.