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Basil Vinaigrette | The Recipe Critic


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Basil Vinaigrette is a versatile dressing made from a few fresh ingredients. It is bursting with flavor and can be used on salads, as a marinade, or as a sauce for various dishes!

If you’re like me and love having a fresh basil plant in your kitchen window, this dressing is perfect for using up those extra leaves! Other recipes I have that use fresh basil leaves include these caprese skewers, my tomato basil soup, and my avocado basil pasta.

Why You’ll Love This Recipe

  • Quick and Easy: Toss all the ingredients into a blender or food processor and let it do all the work! It’s ready in less than 5 minutes!
  • Simple Ingredients: There are only six ingredients, and you probably already have them on hand!
  • Flavor: The use of fresh ingredients makes this sauce so flavorful it will elevate any dish.

Basil Vinaigrette Recipe

This dressing is truly versatile, and there are countless ways to use it. Use it to brighten up a green salad or as a dip for vegetables and cheese. For a delicious twist on Caprese, drizzle it over ripe garden tomatoes and creamy mozzarella.

It also works wonders as a marinade for beef, shrimp, salmon, or chicken. I personally enjoy tossing it into pasta salad or spreading it over pizza dough as a flavorful sauce alternative. The options are endless!

Ingredients Needed

If you are growing homemade basil in your garden, this is the perfect recipe for you! Grab these other few ingredients to make this simple vinaigrette dressing. Scroll down to the recipe card for exact measurements.

  • Fresh Basil: Provides a fresh herbal flavor that is the base for the vinaigrette.
  • Minced Shallot: Adds a depth of robust flavor.
  • Minced Garlic: Compliments the fresh herbs in this basil salad dressing.
  • Olive Oil: I prefer extra-virgin olive oil because of its flavor.
  • Red Wine Vinegar: Provides a tangy acidity that enhances and complements the basil, shallot, and garlic.
  • Salt & Pepper: This balances and enhances the flavors of everything in this recipe.

How to Make Basil Vinaigrette

You will love how simple this basil dressing is to put together. Once you have all of the ingredients, you simply have to blend them together. How awesome is that?

  1. Blend: Place all the ingredients into a blender, then blend until smooth.
  2. Salt & Pepper: Taste and add salt and pepper as needed.
Blend the vinaigrette ingredients until smooth.

Basil Vinaigrette Variations

You will love how customizable this dressing is. You can easily replace, add, or omit ingredients to satisfy your specific tastes.

  • Vinegar Variations: You can use champagne vinegar, white wine, or balsamic vinegar instead of red wine vinegar. I don’t recommend regular white vinegar; it is too strong.
  • Add-Ins: You could add some Italian seasoning or your favorite seasonings to add more flavor!
  • Oil Options: You can replace the olive oil with another oil, like avocado oil. I wouldn’t use an oil with a strong flavor like coconut oil.
  • Flavor varieties: To enhance your vinaigrette, here are some suggestions. You can add a squeeze of fresh lemon juice, a teaspoon of Dijon mustard, or honey to sweeten or elevate its flavor. Start with small amounts and adjust gradually to suit your taste preferences.

How to Store Basil Vinaigrette

  1. Refrigerate: Store leftovers in an airtight container in the fridge for up to 5 days.
  2. Freeze: You can make it last up to three months by freezing it. Freeze it in ice cube trays and then put the frozen cubes in sealed freezer bags so they don’t absorb other flavors. When you are ready to use it, make sure you give the frozen cubes time to thaw.

**When you go to use your refrigerated dressing again, you will need to shake it up, as the ingredients will probably separate.

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    Serving: 2tablespoonsCalories: 125kcalCarbohydrates: 1gProtein: 0.3gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gSodium: 1mgPotassium: 33mgFiber: 0.2gSugar: 0.3gVitamin A: 317IUVitamin C: 2mgCalcium: 14mgIron: 0.3mg

    Nutrition information is automatically calculated, so should only be used as an approximation.





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