Basil Vinaigrette is a simple and healthy salad dressing made using fresh basil, extra virgin olive oil, and white wine vinegar. Use it as a salad dressing or dip or drizzle it over roasted chicken, fish, veggies, or potatoes, it’s super versatile. Here is how to make it.
What is Basil Vinaigrette?
If you are someone like me who loves to eat salads, then I am sure you will have a favorite dressing too that you like to add in most of your salads. Well, for me it’s not dressing but a favorite ingredient, Basil. Add some vinegar and olive oil to it and you have a delicious dressing ready for summer meals.
I feel that Basil adds a refreshing and unique flavor to your salads, and thus this Basil Vinaigrette Recipe is my first choice for Summer Salads. Not only for salad, but this Basil Dressing is also super versatile and good on everything. Drizzle it over anything and this bright green goodness just elevates its taste.
This Basil Salad Dressing is,
- Easy to make
- Low Carb
- A favorite salad dressing
- A Summer favorite
Basil – To make this dressing, we will use Italian Basil, but if you can’t find it, use the one that is easily available to you. For best taste, use fresh basil, it makes a lot of difference.
Extra Virgin Olive Oil – Make sure you use a very good quality oil because the quality plays an important role in the taste.
White Wine Vinegar – It gives a mellow tangy flavour when included in the dressing. You can replace it with red wine vinegar or sherry vinegar. Even regular vinegar works great in this recipe. If you are not a vinegar fan, replace it with lemon or lime juice.
Garlic – Do not miss this one! This adds such a beautiful garlicky flavor to the dressing.
Salt and Pepper – To add some more taste, add in the salt and pepper. You can even add little red chili flakes if you want it to be spicy.
Some people even add Shallots, if you like you can add it too.
How to make Basil Vinaigrette?
Add all the ingredients in a blender and blend till basil and garlic are blended well in the liquid ingredients.
Transfer in a clean glass jar. Use as and when required. Refrigerate for up to a week. Mix well before use.
Frequently asked Questions:
If your dressing is thick and you want a thinner consistency, you can add in a little water to thin it out.
While storing the dressing, try to cover it with a thin layer of olive oil. It prevents the oxidation and retains the bright green color of the dressing.
This Basil Salad Dressing will last you about 4 to 5 days in the fridge when stored properly in a glass container or a jar.
I would not recommend you to freeze this dressing, as it would not taste as fresh as it would do when you immediately use it after making it.
But, you can freeze “ice cubes” of basil suspended in olive oil. Just when you want to make the Basil Vinaigrette Dressing, defrost the frozen basil cubes and mix it with other ingredients required for the dressing.
I love this dressing, as it is so versatile that I can use it in almost all my Summer meals.
I use it in my Tomato Mozzarella Salad, Cucumber Avocado Salad, Cucumber and Arugula Salad, and Grilled Asparagus Salad.
Other than using it in salads, this Basil Vinegar Dressing can be used to top Pizzas, as Pasta Sauce, or even in Risottos.
Mix a little in Hummus, Guacamole or Queso for a refreshing taste.
Brush a little on flatbreads, sandwiches or open toasts.
Use it as a dip for veggie sticks or breadsticks.
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Basil Vinaigrette Recipe
- ½ cup Fresh Italian basil (packed)
- 3-4 cloves Garlic cloves
- ¼ cup White wine vinegar
- ½ cup Extra virgin olive oil
- 10-12 Black peppercorns
- ½ tsp Salt
- Add all the ingredients in a blender and blend till basil and garlic are blended well in the liquid ingredients.
- Transfer in a clean glass jar.
- Use as and when required.
- Refrigerate for up to a week.
- Mix well before use.