Make this bright green and full of flavor basil vinaigrette in just 5 minutes using simple pantry staples (vegan, gluten-free).
Here are more similar vinaigrette recipes, that you can try at home – Balsamic Strawberry Vinaigrette, Red Wine Vinaigrette Dressing, and Balsamic Vinaigrette Salad Dressing.
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About This Recipe
Basil Vinaigrette is a super refreshing salad dressing make using fresh summer basil, extra virgin olive oil, garlic and white wine vinegar.
This basil vinaigrette is super versatile and apart from using it as a salad dressing, you can use it in tons of other ways.
This simple dressing comes together in just 5 minutes using basic pantry staples. It is full of flavors and the bright green color perks up everything it is added to.
This Basil Salad Dressing is,
- Refreshing
- Easy to make
- Vegan
- Gluten-Free
- Low Carb
- Yummy
- A favorite salad dressing
- A Summer favorite
Ingredients
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.
Select fresh green ones without any black marks on it or the wilted ones.
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 flavor when included in the dressing. You can replace it with red wine vinegar, apple cider 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. You can also add garlic powder instead, but fresh garlic has its own flavor.
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 them to be spicy.
Some people even add shallots, if you like you can add it too.
How to make Basil Vinaigrette?
Start by cleaning the basil. Use fresh basil for the best taste. Remove the basil leaves from the stems and discard the stems. Measure 2 cups of lightly packed leaves (approx 4 oz) and wash them well with water. Drain the extra water well. You can use a salad spinner to spin the extra water.
Add the basil leaves, 2 whole peeled garlic cloves, ¼ cup white wine vinegar, ½ cup extra virgin olive oil, 10-12 whole black peppercorns, and ½ teaspoon salt to the small jar of a blender and blend for 60 seconds until basil and garlic are blended well with the liquid ingredients.
Note – If you are using a food processor with a large jar, you might want to double the recipe for proper blending. The same goes for Vitamix as it has wide blades and a small batch will be difficult to blend properly.
Transfer the vinaigrette to 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 oxidation and retains the bright green color of the dressing.
Pro Tips By Neha
You can replace vinegar with orange juice or lemon juice.
Always use fresh basil for the best taste. If you use old basil, it will make a difference in its refreshing taste.
If you want it to be stronger in flavor, you can add in some dijon mustard too.
Do not miss garlic and if you like the garlicky flavor, add some more.
Always try to make it fresh, as it tastes the best when made fresh.
While storing the dressing, try to cover it with a thin layer of olive oil. It prevents oxidation and retains the bright green color of the dressing.
If your dressing is thick and you want a thinner consistency, you can add in a little water to thin it out.
Usage Ideas
I love this dressing, as it is so versatile that I can use it in almost all my summer meals.
I drizzle it over 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, like pasta sauce, or even in risottos.
Drizzle it over grilled chicken, fish, vegetables, or potatoes. Fresh burrata, cannellini beans, roasted zucchini, and Caprese salad drizzled with this basil and olive oil dressing are some of my favs.
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.
Slather it on panini, mix with orzo and pea, or drizzle over tomato soup.
Storage Suggestions
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.
This dressing freeze well too. Just freeze it in ice cube trays. Take out one frozen cube, thaw it and use.
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Recipe Card
Basil Vinaigrette Recipe
Ingredients
- 2 cups fresh Italian basil (packed)
- 2 whole peeled garlic cloves
- ¼ cup white wine vinegar
- ½ cup extra virgin olive oil
- 10-12 whole black peppercorns
- ½ teaspoon salt
Instructions
- Start by cleaning the basil. Use fresh basil for the best taste. Remove the basil leaves from the stems and discard the stems. Measure 2 cups of lightly packed leaves (approx 4 oz) and wash them well with water. Drain the extra water well. You can use a salad spinner to spin the extra water.
- Add the basil leaves, 2 whole peeled garlic cloves, ¼ cup white wine vinegar, ½ cup extra virgin olive oil, 10-12 whole black peppercorns, and ½ teaspoon salt to the small jar of a blender and blend for 60 seconds until basil and garlic are blended well with the liquid ingredients.
- Note – If you are using a food processor with a large jar, you might want to double the recipe for proper blending. The same goes for Vitamix as it has wide blades and a small batch will be difficult to blend properly.
- Transfer the vinaigrette to a clean glass jar. Use as and when required. Refrigerate for up to a week. Mix well before use.
Did you make this recipe? Let me know!