Basil Vinaigrette-this easy basil vinaigrette is great as a salad dressing or sauce for chicken, fish, vegetables, or pasta. It is good on just about everything!
Happy 4th of July! Today, I am sharing one of my favorite summer recipes, Basil Vinaigrette. It takes about five minutes to make and goes great on just about everything. I use it mostly as a salad dressing, but it is also great on vegetables, chicken, fish, and pasta.
During the summer, I keep this Basil Vinaigrette in the fridge at all times because it seriously makes everything better! And it is a great way to use up the summer basil!
To make the vinaigrette, blend basil, garlic, shallot, fresh lemon juice, vinegar, olive oil, salt and pepper together. The end result is a bright green vinaigrette that is full of flavor.
It will keep in the fridge for up to 5 days and don’t worry if you run out because you can always make more. And I highly recommend you make a caprese salad and drizzle this vinaigrette over the top. It is life changing!
Make this quick and easy Basil Vinaigrette, it is sure to become a staple in your house! I can’t live without it!
Basil Vinaigrette
Ingredients
- 2 cups packed basil leaves
- 1 clove garlic minced
- 2 tablespoons minced shallot
- 2 teaspoons fresh lemon juice
- 2 tablespoons white balsamic vinegar or red wine vinegar
- 1 teaspoon salt
- 1/2 cup olive oil
- Freshly ground black pepper to taste
Instructions
- Place the basil, garlic, shallot, lemon juice, vinegar, salt, olive oil, and pepper in a blender or food processor. Blend until smooth. Taste and season with additional salt and pepper, if necessary. Serve!
- Note-vinaigrette will keep in a jar or container in the fridge for up to 5 days.
Nutrition
Have you tried this recipe?
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Does this dressing freeze well?
Yes, you can freeze it.
I love this recipe . It is simple and delicious. Thank you so uch
You are welcome.
This is so fresh and delicious. I used it to top Sarah Moulton’s tomato pie.
Nice!
I didn’t have shallot so I used a regular yellow onion. Do you think this diminishes the taste? I’ll try it next time with shallot; I just didn’t have any in my kitchen at the time. Couldn’t wait to try it and I’m glad I proceeded. Isn’t basil divine?
An onion is a fine replacement. I am glad you loved it.
It’s is quite salty tasting if you go right in with the full teaspoon. I would start at 1/2 teaspoon & taste from there.