Once you try Basil Vinaigrette for the first time, you’ll understand why it’s always stocked in our fridge! This boldly flavored vinaigrette features fresh basil, citrus champagne vinegar, garlic, shallots, and olive oil. It can dress up even the plainest of leafy green salads and give it more flavor than you can simply imagine! You’ll never even look at a store bought bottle of vinaigrette again.
Basil has got to be the most versatile herbs. You can use it in so many recipes, and it always compliments the other ingredients without losing its signature bold flavor! If you love basil as much as we do, you really need to make Tomato Basil Pasta, Strawberry Basil Lemonade, and Easy Tomato Basil Soup.
If you’re a fan of our Lemon Basil Vinaigrette, you’re going to love this simplified version! This homemade Basil Vinaigrette really highlights the fresh basil flavor in a beautiful way.
If you have an herb garden in your backyard, this is an excellent way to use up all of that fresh basil you surely have an abundance of during this hot summer weather.
Besides the basil, this tangy vinaigrette also features fresh garlic, shallots, olive oil, and citrus champagne vinegar. It’s so easy to make and perfect for serving with leafy greens!
How to Make Basil Vinaigrette
- Place all ingredients except salt and pepper into a high powered blender. Process until smooth and all the large ingredients are broken down.
- Season with salt and pepper to taste.
Tips and Variations:
- If citrus champagne vinegar isn’t available, champagne, red wine vinegar, or white wine vinegar will work as substitutes. Each of these have a different flavor profile and change the flavor of the dressing slightly.
- Remember to remove the stems of your basil leaves! You should only be blending the leaves, not the stems.
- The quality of your olive oil matters when making vinaigrette. Try to use a good quality extra virgin olive oil that has a nice green color.
- Use freshly cracked black pepper for the best flavor, and don’t be too heavy handed with your salt. If you add too much salt, it’ll overpower the other flavors in the mix.
- The lemon juice adds a nice brightness to this vinaigrette and enhances the the tartness of the vinegar. We recommend adding the lemon juice before adjusting the vinegar if needed.
Storage: In an airtight container in the fridge, this vinaigrette will stay fresh for about 1 week. Make sure that if you’re keeping it in a jar, you only use a clean utensil to remove a little at a time. If it’s not completely clean, new bacteria could be introduced to the vinaigrette which will cause it to spoil rapidly.
Recipe Card with Ingredient Amounts and Instructions
- 2 cup(s) basil leaves, fresh (tightly packed and stems removed)
- ½ cup(s) extra virgin olive oil
- ¼ cup(s) citrus champagne vinegar, *See note.
- 1 shallot, roughly chopped
- 1 small garlic clove, roughly chopped
- 1 teaspoon(s) lemon juice, or to taste (freshly squeezed)
- Salt and pepper, to taste
- Place all ingredients except lemon juice, salt and pepper into a high powered blender. Process until smooth and all the large ingredients are broken down.2 cup(s) basil leaves½ cup(s) extra virgin olive oil¼ cup(s) citrus champagne vinegar1 shallot1 small garlic clove
- Taste and add lemon juice, salt and pepper. Blend again.1 teaspoon(s) lemon juiceSalt and pepper
- See post for tips and storage options.