If you’re like me and always have a surplus of basil in your garden, this lemon basil vinaigrette is exactly what you need to make!
Basil vinaigrette is a flavorful and versatile dressing made with fresh basil, lemon juice, olive oil, garlic, and shallots. It is a well-balanced blend of herby and tangy flavors, perfect for salads, sandwiches, and so much more.
This amazing dressing will make your dishes shine this summer! It takes less than 5 minutes to prepare and it’s also freezer-friendly!
Every year, I grow lots of basil in my little porch garden. I have varieties of basil growing right now, and they are getting pretty big…perhaps more than I need. Basil is the kind of plant that just grows so big and SO FAST!
To keep up with it, I’ve been making lots of this Potato Pesto Salad, and also this amazing Lemon Basil Vinaigrette recipe I’m sharing with you today!
It’s got the perfect combination of acidity, flavor, and freshness. What I love about it is that it’s bright and vibrant, with a gorgeous green color.
Trust me, once you’ve tried this vinaigrette, there’s no turning back to store-bought. It’s perfect for my Grilled Peach Salad, Tomato Burrata Salad, and summer-inspired Grilled Shrimp Salad.
You can also use it on this grilled vegetable platter recipe. I often serve it with my homemade chimichurri sauce or romesco sauce, but this lemon basil vinaigrette is just as great!
Why you’ll love this lemon basil vinaigrette:
- Fresh and vibrant: This lemon basil vinaigrette is packed with fresh, vibrant flavors that can liven up any dish. From salads to proteins, it adds a refreshing and herby twist.
- Great way to use basil: If you’re growing basil this summer, this vinaigrette is a great way to use it.
- Versatile: It can be used as a dressing, a marinade, or even as a drizzle for roasted or grilled vegetables.
- Simple and quick: Ready in under 5 minutes. All you need is a food processor or blender.
Jump to:
Tools You’ll Need
Here are the tools I used to make the amazing dressing:
- Food processor
- Blender (if not using food processor)
- Measuring cups and spoons
- Lemon squeezer
Ingredient Notes
You only need a few basic ingredients to make this simple lemon basil vinaigrette! Nothing complicated here. As always, the full ingredient list can be found in the recipe card down below, but here are a few ingredient notes:
- Basil: The star ingredient of this recipe. Fresh basil leaves give a wonderful, herby aroma and taste.
- Fresh garlic: Adds great flavor. You only need 1 or 2 cloves.
- Shallot: Offers a mild, sweet taste and a bit of texture. If you can’t find shallots, sweet yellow onion will work too.
- Olive oil: Adds fragrant flavors, body, and texture. A good quality extra virgin olive oil is preferred for the best flavor.
- Lemon zest: For vibrant, citrusy aroma.
- Freshly squeezed lemon juice: For that citrusy tang that balances out all the flavors.
- Red wine vinegar: It complements the lemon juice with a different kind of acidity. If you prefer to not use vinegar, simply use more lemon juice.
- A pinch of sugar: Just enough to mellow the tanginess, not to make the vinaigrette sweet.
- Red pepper flakes: Optional for some heat.
Step-by-Step Tutorial
This simple lemon basil vinaigrette comes together in just 5 minutes or less! Here’s a quick overview on how I make it.
Step 1 | Add ingredients to food processor
Combine basil leaves, garlic, shallot, olive oil, lemon zest, lemon juice, white wine vinegar, and a pinch of sugar into the bowl of your food processor. Optional: Add a little bit of red pepper flakes for subtle heat.
Step 2 | Process and adjust
Pulse until the ingredients are finely chopped, well blended, and smooth. Adjust taste and consistency as needed. Season with salt and pepper.
Substitutions and Variations
You can customize this basil vinaigrette to suit your taste, or if you’re missing a few ingredients:
- Lemons: You may also use white wine vinegar or lime juice. Don’t use bottled lemon juice, as this tends to have an artificial flavor that may affect overall taste.
- Olive oil: Olive oil is the most commonly used oil for dressings because of its fragrant aroma, but if you can’t find it, use a neutral oil, such as vegetable oil.
- Shallots: Shallots look like mini red onions, except they are mild in flavor. If you can’t find shallots, use yellow onions. 1 shallot is equivalent to about 2 to 3 tablespoons of diced onions.
- Add some heat with red pepper flakes or even a little bit of fresh jalapeños.
How to Keep Basil Vinaigrette Bright Green
Basil naturally turns brown when stored over time. An easy way to keep your basil vinaigrette bright green longer is to blanch the basil before using. This process will lock in the colors for longer.
Here’s how: Prepare an ice bath first. Lower the basil into simmering water for about 5 seconds, and then immediately transfer to an ice bath. Use this blanched basil to make the vinaigrette as directed.
Storage and Freezing Tips
Storage: Lemon basil vinaigrette can be stored in the refrigerator in an airtight container for about 1 to 2 days, although it tends to lose its vibrant green color when stored. Before using, let it come to room temperature as it may solidify in the fridge.
Freezing: To keep its vibrant green color, you can freeze this dressing for up to 1 month. Use an ice cube tray with a lid. Defrost at room temperature.
Pairing and Serving Ideas
This zesty dressing pairs well with a wide range of salads and appetizers, especially those with mozzarella or burrata cheese!
You can drizzle it on these:
- Tomato Burrata Salad
- Grilled Shrimp Salad
- Grilled Peach Salad
- Tomato Caprese Skewers
- Grilled Pork Chops
- Grilled Chicken Kabobs or Steak Kabobs
You can also try drizzling it over roasted or grilled vegetables for a fresh twist.
Marinade: You may also use this wonderful lemon basil vinaigrette as a marinade to infuse your favorite protein with a bring, herby flavor. Try it on chicken, pork, steak, or any kind of seafood.
More homemade sauces you may like:
Recipe FAQs
No. You need fresh basil here.
Yes, but olive oil is preferred for its flavor. You can use other neutral oils like canola or avocado oil, but the flavor profile may change slightly.
Only 1 to 2 days in the fridge, as the vibrant green color may be lost when stored. However, you may also freeze it for later – this way, the bright green colors will be preserved.
A great way of achieving this is by blanching the basil before using. Lower the basil into simmering water for about 5 to 10 seconds, and then immediately transfer to an ice bath. Use this blanched basil to make the vinaigrette.
Lime can be used instead. It will change the flavor profile slightly, but the vinaigrette will still be delicious.
Tips for Success
- Use fresh basil. Find basil that is fresh, with bright green and crisp leaves. Avoid basil that looks brown or wilted. I use the sweet basil variety, but you can also mix it up with Thai basil, which tends to have subtle spicy tones.
- Adjust the flavor to your liking: Feel free to adjust the quantities of lemon juice, vinegar, and sugar to your liking.
- Use high-quality extra virgin olive oil: The flavor is stronger, more aromatic, and fragrant. Perfect for fresh dressings.
- This lemon basil vinaigrette is freezer-friendly. Freeze in ice cube trays (covered) for up to 1 month. Defrost at room temperature as needed.
- To keep it bright green longer, blanch the basil in simmering water for 5 seconds and immediately transfer to an ice bath. Use this blanched basil to make the vinaigrette as directed.
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Lemon Basil Vinaigrette
Equipment
- Blender if not using food processor
Ingredients
- 2 cups basil leaves, packed
- 1 large clove garlic - smashed
- 1 small shallot - peeled
- ¾ cup extra virgin olive oil
- Lemon zest - from 1 lemon
- 2 tablespoons fresh lemon juice - or to taste
- 1 tablespoon white or red wine vinegar - or more lemon juice
- A pinch of sugar, optional
- Red pepper flakes, to taste - optional
- Salt and pepper - to taste
Instructions
- In a food processor, combine all the ingredients. Process until smooth and combined.
- Adjust to taste and to get the desired consistency. Season with salt and pepper to taste.
Notes
- Herb freshness: Use fresh sweet basil for this recipe. Do NOT use dried basil.
- For the best results, use high-quality extra virgin olive oil.
- Storing: Store the vinaigrette in an airtight container in the fridge for 1 to 2 days. The dressing may lose some of its bright green color when stored.
- How to maintain the bright green colors: Blanch basil in simmering water for 5 to 10 seconds and immediately transfer to an ice bath. Use this blanched basil to make the vinaigrette as directed.
- Freezing: Freeze in an ice cube tray (covered) for up to 1 month.
- Olive oil: Extra virgin olive oil is highly preferred, but you may substitute with vegetable oil or avocado oil if needed.
- Shallot: Yellow onion. Use about 2 tablespoons per shallot.
- Lemon juice: White wine vinegar or limes.
- Sugar: Honey.
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