Basil Vinaigrette

This Basil Vinaigrette is fresh, citrusy, and vibrant. Perfect on salads, drizzled on veggies, or used as a marinade.

I’ll eat this Basil Vinaigrette all summer long and won’t get sick of it. It’s a perfect dressing for all types of lettuce: romaine, spinach, arugula, you name it! This dressing is made of fresh basil, of course, but also fresh chives, to balance out the flavor of the basil. I love the two herbs together, combined with lemon juice, garlic, shallot, Dijon, and honey for added sweetness.

The vinaigrette is super balanced and can also be used as a marinade for proteins or a dip for raw or roasted vegetables. I’d recommend shrimp, fish, or chicken! Don’t you love a multi-use recipe?

If you’re wondering what salad to serve with this Basil Vinaigrette, try my Grilled Asparagus and Portobello Mushroom Salad.

Ingredient Notes:

• Dijon Mustard – I wouldn’t use another type of mustard in place of this one.
• Honey – Feel free to substitute with agave, if desired.
• Extra-Virgin Olive Oil – A good quality olive oil is best for this recipe. If you need a recommendation, try Lapas or Frantoia.
• Avocado Oil – I find that a mix of two oils makes the best dressing here with the most balanced flavor. If you don’t want to use avocado oil. any neutral oil will do, but I think avocado oil is the healthiest choice.

Basil Vinaigrette

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Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

Course Sauces, Dressings, and Marinades

Cuisine American

Servings 1.5 cups

Equipment

• Blender

Ingredients

  

1x2x3x

• 1 cup fresh basil leaves packed (1.7 oz.)
• ¾ oz. chives cut into 2-inch pieces
• Juice from 2 lemons
• 2 cloves garlic peeled
• 1 shallot roughly chopped
• 2 teaspoons Dijon mustard
• 1 teaspoon honey
• ¼ cup extra-virgin olive oil
• ½ cup avocado oil
• Kosher salt

Instructions

 

• In a blender, puree the basil, chives, lemon juice, garlic, shallot, Dijon, honey, olive oil, and half the avocado oil until as smooth as possible. With the blender running on a low speed, slowly drizzle in the remaining avocado oil. Season with Kosher salt, to taste.

Notes

Basil Vinaigrette can be stored in an airtight container in the refrigerator for up to 3 days.

Keyword citrus, easy, fresh, vibrant

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