This basil vinaigrette is a fresh, herbaceous, and flavor-packed dressing that’s perfect for elevating any dish! Whether you’re tossing it into a salad, drizzling it over grain or pasta bowls, or using it as a bright and zesty basil dressing for vegetables and proteins, this recipe is a must-have. You’ll find yourself making this basil vinaigrette recipe on repeat, especially during the warm summer months when basil is at its peak.
Ingredients
Here’s what you’ll need to make this basil vinaigrette recipe:
Basil Leaves: Adding a fresh, herbaceous flavor, this recipe is amazing to make in the heart of summer when basil is abundant in its peak season!
Garlic: Adds a subtle bite that balances the acid of the lemon juice and vinegar.
Shallot: Becomes sweet and silky when soaked in vinegar, and adding depth to the vinaigrette.
Champagne Vinegar: I love the mild floral taste of this vinegar paired with the shallots and basil. It’s sensational!
Lemon Juice: Brightens and enhances the flavors and makes this vinaigrette pop!
Olive Oil: Use a high-quality extra virgin olive oil for a smooth finish.
Kosher Salt: Brings out the natural sweetness of the ingredients.
Freshly Cracked Black Pepper: Adds a subtle bite.
Optional: red chili flakes for heat.
Find the full recipe with ingredients and directions below.
Substitutions & Additions
This recipe is a home run. However, feel free to make a few adjustments and experiment.
Herbs: Add parsley, cilantro, mint, oregano, tarragon, or chervil to customize the flavor.
Vinegar: Swap champagne vinegar for red wine, apple cider, or rice vinegar.
Additions: Make it creamy by blending in avocado, sour cream, tofu, or crème fraîche.
How To Make Basil Vinaigrette
Follow these simple steps to make the perfect basil vinaigrette recipe:
Prep Ingredients: Gather and measure ingredients. Peel the shallot.
Blend Base Ingredients: Add basil, garlic, shallot, champagne vinegar, and lemon juice to a blender or food processor.
Blend: Pulse until smooth.
Scrape Down the Sides: Scrape down the sides of the blender or processor and pulse for another 30 seconds to ensure everything is fully blended.
Emulsify with Olive Oil: With the motor running, slowly drizzle in olive oil until the vinaigrette is thick and emulsified.
Season to Taste: Add salt, black pepper, and optional chili flakes. Adjust seasoning as needed for balance.
FAQs About Bulgur Wheat
This basil vinaigrette recipe combines fresh basil, garlic, shallot, champagne vinegar, lemon juice, olive oil, salt, and pepper.
*Over-processing basil can cause bitterness. Blend only until smooth.
*Your olive oil might have a naturally bitter flavor. Try a sweeter oil.
*Adjust the balance by adding a touch of honey, sugar, or crème fraîche.
Yes! Try parsley, cilantro, mint, or tarragon for a unique twist.
Experts Tips & Tricks
Check out these expert tips and tricks to maximize your vinaigrette’s potential!
Avoid Over-Blending: Basil is delicate; over-processing can make the vinaigrette taste bitter.
Choose Quality Ingredients: Use fresh basil and high-quality olive oil for the best flavor.
Season to Perfection: Always taste and adjust salt and acid levels to ensure balance.
How to Use Basil Vinaigrette
This basil vinaigrette is incredibly versatile, it tastes delicious on just about everything! Here are some of my favorite ways to elevate any dish:
Salads: Perfect for a summer cucumber tomato salad or this colorful corn salad at the height of the summer season. You can also introduce some creamy burrata and make this bright and beautiful persimmon salad or this tomato-fruit burrata salad, which is simply heavenly.
Grain & Pasta Bowls: Toss with farro, pearl couscous, or bulgur wheat. Top with roasted veggies or crispy carrot chips. I love to top my bowls with roasted beets, air fryer broccoli, peppers, tomatoes, or roasted vegetables. You could even top your bowl with a dollop of this creamy tzatziki, homemade hummus, spicy tirokafteri sauce, or some aromatic harissa paste.
Proteins: Drizzle over pan-seared salmon, grilled chicken, duck breast, or vegetarian saganaki. It’s even delicious over a soft-boiled egg!
Storage Instructions
I love making a large batch of this vinaigrette and having it to dress up any meal throughout the week!
Refrigerator: Store in an airtight container in the fridge for up to 7 days.
Freezer: Freeze in an airtight container for up to 2 months.
More Favorite Dressing and Sauce Recipes
- Avocado Dressing
- Tahini Sauce
- Pistachio Pesto
- Peanut Sauce
- Nuoc Cham Sauce
- Dill Sauce
- Tahini Dressing
Basil Vinaigrette Recipe
Equipment
- Chef's knife or Santoku knife
- Measuring Cup Set
- Citrus Juicer
- Food Processor or Blender
- Rubber Spatula
Ingredients
- 2 cups basil leaves, stemmed and packed
- 2 cloves garlic
- 1 medium-small shallot, peeled, and ends lobbed off
- 2 tbs champagne vinegar
- 2 tbs fresh lemon juice
- 1/2 tsp Kosher salt (plus more to taste)
- 3/4 cup olive oil
- Freshly cracked black pepper
- Optional:1/4-1/2 tsp red chili flakes
Instructions
- Place the basil, garlic, shallot, vinegar, lemon juice, and salt in a blender or food processor and pulse until smooth, around 1 minute.
- Scrape down the side and pulse for another 30 seconds.
- With the motor running, slowly add the olive oil until thick and emulsified.
- Season to taste with freshly ground black pepper or chili flakes and additional salt if desired.
