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Gluten-free lemon vinaigrette recipe in a glass jar with a wooden spoon.
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5 from 2 votes

Lemon Basil Vinaigrette

Nothing beats this warmer weather more than a simple and easy basil and lemon vinaigrette dressing recipe!  Pour this gluten-free, dairy-free, vegan and healthy vinaigrette dressing over your favorite salad, quinoa veggie bowl, or on a sandwich.
Prep Time5 minutes
Total Time5 minutes
Course: Dinner, lunch, Salad, sauce
Cuisine: American
Servings: 6 servings


  • 1 cup basil leaves fresh
  • 2 Tbsp. lemon juice
  • 1 Tbsp. honey or pure maple syrup
  • 1 clove garlic finely minced
  • ½ tsp. lemon zest
  • Pinch of salt optional
  • ½ cup oil avocado or olive


  • Add all ingredients except for the oil to a high-speed blender or food processor. Pulse 5-10 times.
    1 cup basil leaves, 2 Tbsp. lemon juice, 1 Tbsp. honey, 1 clove garlic, ½ tsp. lemon zest, Pinch of salt
  • Slowly add oil while processing. Blend for 1-2 minutes or until vinaigrette is completely smooth.
    ½ cup 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.


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