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Basil Vinaigrette Recipe
This basil vinaigrette is so fresh and versatile it tastes fantastic on salads, grain, and pasta bowls, mixed into cooked veggies, as a sauce over simple proteins, and more!
Equipment
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.
Notes
Expert 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.
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.
Nutrition
Calories: 244kcalCarbohydrates: 1gProtein: 0.4gFat: 27gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gSodium: 197mgPotassium: 37mgFiber: 0.2gSugar: 0.2gVitamin A: 447IUVitamin C: 4mgCalcium: 17mgIron: 0.5mg