An unforgettably easy homemade vinaigrette!
Fair warning… once you try this lemon basil vinaigrette, you won’t be able to forget it.
After making it the first time, I made it three more times in the SAME week. Once over a simple spinach salad, the next time on a summer quinoa salad, and the last as a marinade for chicken! (Yes, it even works on meat!)
What’s so great about it? It’s a bright, herbal twist on your traditional Lemon Vinaigrette! In addition to the fresh flavors of the basil leaves, lemon juice and zest, it’s also SO super easy to whip up. (Like under 5-minutes-kind-of-easy!)
You literally throw all of your ingredients into your blender or food processor, blend, and voila: you have a delightful, homemade vinaigrette ready to go.
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Basil. Fresh basil leaves is the way to go. I do not recommend subbing with dried basil as it won’t have that same vibrant flavor or the volume that you’ll need.
- Lemons. Regular lemons or Meyer lemons both work great. Juice and zest are used for a double punch of lemon flavor, so don’t forget to zest the lemon before juicing! (I use a microplane to get my zest really small so it mixes in easily!)
- Vinegar. A bit of white wine vinegar is used as an additional acidic component. Apple cider vinegar can also be used.
- Sweetener. I used honey in this recipe, but you can also use pure maple syrup or even agave nectar.
- Garlic. A fresh garlic clove (finely minced using a garlic press!) is best. Garlic powder can be used, but it won’t have that same fresh taste.
- Oil. A really good, high-quality olive oil is recommended since it makes up the bulk of the dressing. (I love using Graza’s “drizzle” olive oil for all of my homemade salad dressings!)
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Add ingredients and pulse to chop.
Place the basil leaves, lemon juice, white wine vinegar, honey, garlic, lemon zest, and salt into a high-speed blender or food processor.
Pulse about 20 times, or until the basil is finely chopped and everything is mostly combined.
Pro Tip: The most important thing to have when making this recipe is a really good high-speed blender (like a Vitamix) or food processor (I love my mini-prep processor!) This finely chops everything into a super smooth consistency!
Stream in the oil and blend.
With the motor running, slowly pour in the olive oil. Blend until the vinaigrette is smooth, emulsified, and bright green in color.
FAQs
Since basil is a fresh herb, it’s best to enjoy it within 3-4 days. After this time the basil will begin to turn brown and have an unpleasant taste. Seal in an airtight container and store it in the refrigerator between uses. Give it a good shake before using since it might separate a bit!
Yes and no. It’s not recommended to freeze it with the intention of thawing and using as a dressing. However, you can freeze it in ice cube trays and add it to soups later in the year for an extra burst of flavor!
Fresh basil is really key for that bright, herby flavor! Dried basil just won’t give you the same punch, so I don’t recommend swapping it here.
You totally can! Champagne vinegar or apple cider vinegar would both work great if that’s what you have on hand.
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Lemon Basil Vinaigrette Recipe
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Ingredients
- 1 cup loosely packed fresh basil leaves
- 2 tablespoons lemon juice from 1 lemon
- 2 tablespoons white wine vinegar
- 2 tablespoons honey
- 1 garlic clove finely minced
- 1 teaspoon lemon zest
- ½ teaspoon salt
- ½ cup olive oil
Instructions
- In a food processor, combine the basil, lemon juice, white wine vinegar, honey, garlic, lemon zest, and salt. Pulse 20 times, or until the basil is finely chopped.1 cup loosely packed fresh basil leaves, 2 tablespoons lemon juice, 2 tablespoons white wine vinegar, 2 tablespoons honey, 1 garlic clove, 1 teaspoon lemon zest, ½ teaspoon salt
- Slowly add the olive oil and blend until the vinaigrette is smooth and well incorporated. Serve immediately, or store in the refrigerator for up to 3-4 days.½ cup olive oil
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Notes
- Yield: You should end up with roughly ¾ cup of dressing.
- Serving Size: Roughly 2 tablespoons dressing/serving.
- Ingredients: Fresh basil and lemons are a MUST for the best flavor.
- Blending: You want a good food processor or blender so the basil gets thoroughly blended.
- Storage: Store in an airtight container in the refrigerator for up to 3-4 days. After this time the basil will begin to turn brown.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Healthy Salad Dressing Recipes
To say that I love making my own homemade dressings would be a HUGE understatement. Of the 20+ I have on my site, here are a few of my faves!
- For that classic, creamy goodness: Check out this Caeser Salad Dressing, Ranch Dressing, Cobb Salad Dressing, and Thousand Island Dressing.
- Craving something a little different and unique? This Thai Peanut Salad Dressing, Spicy Cashew Dressing and Creamy Cilantro Lime Dressing are always hits.
- Or you can keep it on the lighter side with a simple vinaigrette. This Greek Salad Dressing, Olive Garden Italian Dressing, and Lemon Vinaigrette are all go-tos!
Turned out delicious. I made this to use with a green salad topped with grilled shrimp. The flavors were so good together. I’ll make this again.
Yay! So happy to hear you enjoyed the recipe, Mary! Thanks so much for taking the time to leave a comment and rating!
I wasn’t sure I was going to like this, but I had a lot of fresh basil in the garden, so I gave it a shot. Delicious! Fresh and tasty and easy to make. Five stars.
Yay! So happy to hear you enjoyed the recipe, Dana! I love how simple it is. Thanks so much for taking the time to leave a comment and rating!