Lemon Basil Vinaigrette Recipe
This light and tangy Lemon Basil Vinaigrette recipe is one of my favorite ways to use up a bunch of fresh basil in the summer! It's a quick 5-minute dressing 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 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
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
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
