Make this bright green and full-of-flavor Lemon Basil Vinaigrette in 5 minutes using simple pantry staples (vegan, low-carb, gluten-free).
Here are a few more vinaigrette recipes you can try at home – Balsamic Strawberry Vinaigrette, Red Wine Vinaigrette Dressing, and Balsamic Vinaigrette Salad Dressing.
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About Lemon Basil Vinaigrette
Lemon Basil Vinaigrette is a super refreshing salad dressing made using fresh summer basil, extra virgin olive oil, garlic, and freshly squeezed lemon juice.
This basil vinaigrette dressing is super versatile, and apart from using it as a salad dressing, you can use it in many 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 lemon basil vinaigrette recipe is vegan, low-carb, and gluten-free and can be easily doubled or tripled.
Ingredients
Basil – Use Italian basil (sweet basil) to make the vinaigrette.
Select fresh green basil leaves without any black marks on them.
Extra Virgin Olive Oil – Make sure you use a very good quality oil because the quality plays an important role in the taste.
Olive oil can be replaced with avocado oil, canola oil, or grapeseed oil.
Lemon Juice – Use freshly squeezed lemon juice. You can replace it with lime juice, orange juice, white wine vinegar, red wine vinegar, balsamic vinegar, champagne vinegar, apple cider vinegar, or sherry vinegar.
Garlic – Do not miss this one! Garlic adds such a beautiful garlicky flavor to the dressing. If you like garlic, add a few more cloves than mentioned in the recipe.
You can also add garlic powder instead, but fresh garlic has its own flavor.
Salt & Black Pepper – Add in the salt and whole black pepper to add some more taste. You can also add little red pepper flakes to give a spicy kick to the dressing.
You can also add some honey or maple syrup for a hint of sweetness.
How To Make Lemon Basil Vinaigrette
Prepare The Basil
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.
Make The Dressing
Add
- 2 cups basil leaves (packed)
- 2 whole peeled garlic cloves
- ¼ cup freshly squeezed lemon juice
- ½ cup extra virgin olive oil
- 10-12 whole black peppercorns
- ½ teaspoon salt
to the small jar of a blender or food processor 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 or freeze for up to 4 months. Mix well before use.
Frequently Asked Questions
If your dressing is thick and you want a thinner consistency, add 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
Add some dijon mustard if you want the dressing to be stronger in flavor.
Always try to make the basil dressing fresh; it tastes best that way.
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 arugula salad, pasta salad, and grilled asparagus salad. It also pairs well with grain salads like farro salad, quinoa salad, or couscous salad.
Besides using it in salads, this basil lemon dressing can be used to top pizzas, pasta, sauces, or risotto.
Drizzle it over grilled chicken, fish, vegetables, or potatoes.
I like drizzling this basil and olive oil dressing over fresh burrata, fresh mozzarella cheese, sliced tomatoes, cannellini beans, roasted zucchini, roasted broccoli, and Caprese salad.
Mix a little in hummus, guacamole, or queso for a refreshing taste.
Brush a little on flatbreads, sandwiches, or open toast.
Use it as a dip for veggie sticks or breadsticks.
Slather it on a panini, mix with orzo and pea, or drizzle over tomato soup.
Storage Suggestions
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.
This basil salad dressing will last about a week in the fridge when appropriately stored in an airtight container (preferably glass) or mason jar.
Sweet basil vinaigrette freezes well too. Just freeze it in ice cube trays for up to 4 months. Take out one frozen cube, thaw it, and use it.
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Recipe Card
Easy Lemon Basil Vinaigrette Recipe (Salad Dressing)
Ingredients
- 2 cups fresh Italian basil (approx 4 oz)
- 2 whole peeled garlic cloves
- ¼ cup freshly squeezed lemon juice (or lime juice)
- ½ cup extra virgin olive oil
- 10-12 whole black peppercorns
- ½ teaspoon salt
Instructions
Prepare The Basil
- 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.
Make The Dressing
- Add all the ingredients to the small jar of a blender or a food processor 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 or freeze for up to 4 months. Mix well before use.
Did you make this recipe? Let me know!