Lemon Basil Vinaigrette
This lemon basil vinaigrette is the perfect dressing to elevate your salads or any dish. It's bright green and vibrant, with the perfect balance of flavor, acidity, and texture. You can even use it as a marinade! This recipe makes about 1 cup.
Servings: 16 servings
Calories: 92kcal
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.
Nutrition
Serving: 1tablespoon | Calories: 92kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 1mg | Potassium: 17mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 158IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 0.2mg