In a small bowl, or jar with a lid, mix all the ingredients until they’re well incorporated.
⅔ cup extra virgin olive oil, ⅓ cup white wine vinegar, 2 tablespoons freshly squeezed lemon juice, 1 tablespoon lemon zest, 2 teaspoons dried basil, 1 teaspoon salt, ¼ teaspoon ground black pepper
Use immediately on a salad or store for up to 5 days in a sealed container.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 ounce of dressing. Actual calories will vary.*If you have a mason jar, you can pour the ingredients into the jar, properly secure the lid, and shake the lemon basil vinaigrette until it's mixed.