Lemon Basil Vinaigrette
This light and tangy Lemon Basil Vinaigrette recipe is one of my favorite ways to use up a bunch of homegrown basil in the summer! It's a super quick homemade dressing to make that tastes great over a spinach or kale salad, tossed into a quinoa salad or even used as a marinade for meats.
Servings: 6 servings
Ingredients
- 1 cup basil leaves fresh
- 2 Tbsp. lemon juice
- 1 Tbsp. honey
- 1 garlic clove finely minced
- ½ tsp. lemon zest
- Pinch salt plus more to taste
- ½ cup olive oil
Instructions
- Add the basil, lemon juice, honey, garlic, zest, and salt to a high-speed blender or food processor. Pulse 5-10 times.1 cup basil leaves, 2 Tbsp. lemon juice, 1 Tbsp. honey, 1 garlic clove, ½ tsp. lemon zest, Pinch salt
- Slowly add oil while processing. Blend for 1-2 minutes or until vinaigrette is completely smooth.½ cup olive oil
- Use immediately or store lemon basil vinaigrette in the refrigerator for up to 3-4 days between servings. Bring to room temperature and shake well before using.
Notes
- 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.
- Yield: You should end up with roughly ¾ cup of dressing.
- Serving Size: 2 tablespoons dressing/serving.
- Storage: Store in an airtight container in the refrigerator for up to 2-3 days. After this time the basil will begin to turn brown.
Nutrition
Calories: 169kcal | Carbohydrates: 2g | Fat: 18g | Saturated Fat: 2g | Sodium: 80mg | Potassium: 11mg | Sugar: 2g | Vitamin A: 210IU | Vitamin C: 3.1mg | Calcium: 7mg | Iron: 0.2mg