Basil Vinaigrette is a quick homemade dressing that turns fresh basil, garlic, vinegar, Dijon mustard, honey, and olive oil into a bright, versatile condiment.
It comes together in about 10 minutes and is an easy way to add a fresh homemade element to everyday meals. The basil gives the vinaigrette a vibrant herbal character, while vinegar and Dijon add tang and the honey provides a subtle sweetness.
Extra virgin olive oil brings everything together into a smooth dressing that works across salads, vegetables, pasta, and proteins.
Why You’ll Reach for This Recipe Again
- 10 Minute Recipe: The dressing comes together quickly with minimal preparation.
- One Tool Cleanup: A blender or food processor handles the mixing and emulsifying.
- Everyday Ingredients: Most of the ingredients are easy to keep in a well-stocked kitchen.
- Small Batch Friendly: The recipe makes enough for several meals without creating a large quantity.
- Easy to Adjust: The balance of acidity, sweetness, and seasoning can be fine-tuned to taste.
- Versatile Condiment: Use it beyond salads to add variety to vegetables, pasta, and cooked proteins.
Ingredient Notes & Easy Substitutions
- Fresh Basil: Use fresh, green basil leaves for the best color and herbal character. Remove tough stems before blending.
- Vinegar: Red wine vinegar or white wine vinegar provides the acidity needed to balance the olive oil. Choose based on the flavor profile you prefer.
- Dijon Mustard: A small amount helps add savory depth and supports the emulsion.
- Honey: Adds gentle sweetness that balances the vinegar. It can be adjusted slightly according to taste.
- Extra Virgin Olive Oil: Since the oil makes up a large portion of the dressing, choose one with a flavor you enjoy.
- Garlic: One small clove gives the vinaigrette aromatic depth. Keep it finely blended for an even distribution throughout the dressing.
Basil Vinaigrette
This fresh Basil Vinaigrette is bright, herby, tangy, and incredibly easy to make. Fresh basil, garlic, Dijon mustard, honey, and vinegar come together with extra-virgin olive oil for a vibrant homemade dressing that instantly upgrades salads, grilled vegetables, pasta, chicken, and more.
Ingredients
Equipment
Method
- Gently wash the basil leaves and pat them completely dry. Remove any tough stems and place the basil leaves in a blender or food processor.
- Add the garlic, vinegar, Dijon mustard, honey, salt, and black pepper to the blender with the basil.
- Pulse several times until the basil and garlic are finely chopped and the mixture looks evenly combined.
- With the blender or food processor running on low, slowly drizzle in the olive oil in a steady stream. This helps the dressing emulsify into a smooth, cohesive vinaigrette.
- Continue blending for about 30 to 60 seconds, scraping down the sides if needed, until the vinaigrette is smooth and vibrant green.
- Taste and adjust the seasoning with a little more salt, vinegar, or honey if desired. If the dressing is too thick, add a small splash of water and blend again.
- Serve immediately or transfer to an airtight jar and refrigerate. Let it sit at room temperature for a few minutes and shake well before serving.
Nutrition Information
Nutrition values are approximate and may vary depending on the specific olive oil and other ingredients used.
| Nutrient | Per Serving |
|---|---|
| Calories | 155 |
| Carbohydrates | 2g |
| Protein | 0g |
| Fat | 17g |
| Fiber | 0g |
| Sugar | 1g |
| Sodium | 150mg |
Common Mistakes to Avoid
- Using Wet Basil: Excess water can dilute the dressing and affect its consistency.
- Adding Oil Too Quickly: Pouring the olive oil in all at once can make the emulsion less cohesive.
- Overblending: Extended blending can warm the mixture and slightly affect the fresh basil character.
- Skipping a Taste Test: Vinegar and basil can vary in intensity, so tasting helps you fine tune the balance.
- Using Too Much Garlic: A small amount is enough to provide aromatic depth without dominating the basil.
- Not Scraping the Blender: Basil and garlic can cling to the sides, leaving parts of the mixture less evenly blended.
Easy Ways to Change It Up
- Lemon Basil Version: Replace part of the vinegar with fresh lemon juice for a citrus-forward dressing.
- Creamy Vinaigrette: Blend in a small amount of plain Greek yogurt for a thicker variation.
- Parmesan Addition: Add finely grated Parmesan for a savory Italian-inspired twist.
- Spicy Basil Dressing: Add a pinch of red pepper flakes for gentle heat.
- Herb Blend: Combine basil with a small amount of fresh parsley or cilantro.
- Balsamic Twist: Use balsamic vinegar instead of wine vinegar for a deeper variation.
- Nutty Version: Blend in a small amount of toasted pine nuts for additional richness.
More Recipes You’ll Enjoy
- Spring Pea Salad With Lemon Dressing
- Carrot Salad With Lemon Dressing
- Radish Salad With Lemon Dressing
Best Ways to Store Leftovers
- Refrigerator Storage: Transfer the vinaigrette to an airtight jar and refrigerate.
- Use Within: For the best quality, use the dressing within about 5 to 7 days.
- Natural Separation: The oil and other ingredients may separate while chilled, which is normal.
- Before Serving: Let the vinaigrette sit at room temperature for a few minutes to loosen slightly.
- Freshness Tip: Shake the jar well before each use to redistribute the ingredients.
Frequently Asked Questions
- Why did my vinaigrette separate?
Separation can naturally occur as the dressing sits. Shaking or blending it briefly helps bring the ingredients back together. - Why should the basil be dried before blending?
Removing excess water keeps the dressing concentrated and helps maintain its intended consistency. - Can I use basil with small stems attached?
Tender small stems can be left on, but tough stems should be removed because they can affect the finished texture. - How can I make the vinaigrette less acidic?
Add a little more olive oil or adjust the honey slightly to soften the sharpness. - Why is my vinaigrette bitter?
Bitter notes can come from strongly flavored olive oil, mature basil, or too much garlic. Using fresh ingredients and balancing the seasoning can help. - Does the color of the vinaigrette change over time?
Fresh basil can gradually lose some of its bright green color after blending and refrigeration. This is a natural change. - Can I make the vinaigrette without a blender?
A blender or food processor is recommended in this recipe because it finely chops the basil and helps emulsify the dressing.
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