Basil Vinaigrette
This post may contain affiliate links. Read my full disclosure policy. Capture the taste of summer with this vibrant basil vinaigrette, perfect for jazzing up salads, veggies, and grilled favorites. Do you have more fresh basil on hand than you know what to do with? Let’s put that green goodness to work in this vibrant basil vinaigrette! Prepared with loads of fresh basil, extra virgin olive oil, white wine vinegar, garlic, and a touch of honey, this dressing is a game-changer for all your favorite summer veggies. It’s equally delicious drizzled over fresh mozzarella, burrata, or feta cheese, as well as grilled chicken or fish. No matter how you choose to enjoy it, this basil vinaigrette is the perfect choice for those balmy days when you’re craving a fresh and delicious meal that captures the taste of summer. Still more basil? This pesto sauce is good on just about everything, from pizzas to pastas to salads. Are there other herbs in your garden screaming to be used? The dressing from my big Italian salad calls for generous portions of both basil and parsley. If your dill is growing like a weed, this creamy feta dressing will make a small dent in your harvest. “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 Fresh Basil: The foundation of the dressing, which adds a distinctive herby flavor. Garlic: Provides a savory kick, enhancing the overall taste of the dressing. White Wine Vinegar: Adds acidity, balancing the richness of the olive oil. Make sure to use a quality brand, such as Pompeian Gourmet. Extra-Virgin Olive Oil: Forms the base, giving the vinaigrette a smooth texture. Use a quality olive oil, such as Lucini. Salt and Pepper: Essential for seasoning and balancing the flavors. Honey: Adds a touch of sweetness to the dressing, rounding out the taste. Jump to the printable recipe for precise measurements Fresh Basil: The foundation of the dressing, which adds a distinctive herby flavor. Garlic: Provides a savory kick, enhancing the overall taste of the dressing. White Wine Vinegar: Adds acidity, balancing the richness of the olive oil. Make sure to use a quality brand, such as Pompeian Gourmet. Extra-Virgin Olive Oil: Forms the base, giving the vinaigrette a smooth texture. Use a quality olive oil, such as Lucini. Salt and Pepper: Essential for seasoning and balancing the flavors. Honey: Adds a touch of sweetness to the dressing, rounding out the taste. Jump to the printable recipe for precise measurements Step-by-Step 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. Frequently Asked Questions Can I freeze basil vinaigrette? While technically you can freeze it, I wouldn’t necessarily recommend it. Basil tends to lose its vibrant flavor and aroma when frozen, and the texture of the vinaigrette might change upon thawing. It’s best enjoyed fresh, but if you do have leftovers, keep them in the fridge for up to 5 days for optimal taste. Can I substitute a different vinegar? Absolutely! If you’re out of white wine vinegar, rice vinegar or apple cider vinegar will work nicely. Can basil vinaigrette be used as a marinade for chicken? Sure, that should work! However, because the dressing has vinegar in it (which is acidic), it will do best with either bone-in chicken pieces or dark meat. Acidic marinades are generally too harsh for lean white meats like boneless skinless chicken breasts; they will give the meat a leathery texture. Can you make basil vinaigrette with a blender? Yep, you can use a blender as an alternative to a food processor. Simply add all the ingredients to the blender and blend until smooth and bright green. You May Also Like RecipeComments (36)Add Comment Recipe Comments (36) Add Comment 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 ground black pepper 1½ tablespoons honey 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 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. 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 Powered by Per serving (10 servings) Serving size: 2 tablespoons Calories: 157 Fat: 16 g Saturated fat: 2 g Carbohydrates: 3 g Sugar: 3 g Fiber: 0 g Protein: 0 g Sodium: 78 mg Cholesterol: 0 mg Per serving (10 servings) Serving size: 2 tablespoons Calories: 157 Fat: 16 g Saturated fat: 2 g Carbohydrates: 3 g Sugar: 3 g Fiber: 0 g Protein: 0 g Sodium: 78 mg Cholesterol: 0 mg 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. See more recipes: SaladsSauces & DressingsAmericanFrenchItalian Salads Sauces & Dressings American French Italian