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5 from 1 review

Gorgeously Light & Lemony Basil Vinaigrette (5 Minutes)

DF Dairy-Free GF Gluten-Free V Vegetarian
Posted by Jess Larson on August 14th, 2025
THIS POST MAY CONTAIN AFFILIATE SALES LINKS. PLEASE SEE MY FULL DISCLAIMER POLICY FOR DETAILS.
Confession: I’ve got major beef with thick, gloopy basil vinaigrettes that lean more pesto than drizzly dressing. 🙅🏻‍♀️ But this Light and Lemony Basil Vinaigrette is different. It’s silky, luscious, and bursting with garden-fresh flavor thanks to real lemon juice, a big handful of basil leaves, and just a kiss of honey to keep it all in balance.

Best of all, it’s ready in 5 minutes flat and made to drizzle over everything: salads, summer veggies, grilled chicken, fish, or whatever you’re craving.

Jump to Recipe
A glass bowl filled with creamy green dressing, garnished with fresh basil leaves, lemon zest, and black pepper. A metal spoon rests in the bowl, and basil leaves and a lemon wedge are on the white plate underneath.
Photography by Gayle McLeod
Prep: 5 min
Cook: 0 min
Yield 1/2 cup
5 from 1 review
Featured Review

So fresh and a good way to use up the huge amount of basil still growing in August. My husband literally licked his plate clean.

Mackenzie
Read More Reviews

Garden Bursting With Basil? Put This Vinaigrette on Repeat

If you’re looking for ways to use up a bunch of fresh summer basil, welcome to a recipe that’s not pesto. 😅🙌🏼 This Simple Lemon Basil Vinaigrette is my favorite thing to make when my herb garden is overflowing.

The thing is, too many basil vinaigrettes end up thick and chunky—more like a basil smoothie or a chimichurri for salad. 🥴 I’ve tried a lot of basil dressing recipes over the years, and honestly, most of them just give me the ick.

This light and luscious version is my attempt to set things right. It’s smooth and silky like a vinaigrette should be, so it’s perfect for drizzling over crisp greens
(like my Everyday Arugula Salad), grilled summer veggies, or juicy chicken.

A white oval dish filled with arugula salad, shaved Parmesan, and pine nuts is being drizzled with a creamy green dressing from a spoon. A glass of white wine and a pepper grinder are in the background. this Recipe for Later!
A true basil vinaigrette—not chunky, not creamy—just bright, silky, and packed with garden-fresh flavor.
Overhead view of fresh lemons, basil leaves, garlic, honey, olive oil, salt, pepper, and a citrus juicer arranged on a white marble surface.
Fresh basil is my summertime pride and joy! This 6-ingredient basil vinaigrette pairs summer’s best herb with good quality olive oil, tart lemon and vinegar, punchy garlic, and just a touch of honey.
A glass bowl filled with olive oil, fresh basil leaves, a garlic clove, lemon zest, salt, and black pepper, viewed from above on a marble surface.
Add all of the fresh ingredients to a small blender. This small-batch recipe is best prepared in a personal blender, like a smoothie blender. 
A top-down view of a blender filled with creamy green sauce being stirred with a ladle. Fresh basil leaves and part of a plate are visible nearby on a white surface.
Blitz for a few minutes until the high speed emulsifies the dressing, creating a smooth and drizzly vinaigrette. 

Must-Haves For Quick Homemade Vinaigrettes

A spoon pours creamy green dressing into a glass bowl on a white plate, surrounded by fresh basil leaves, lemon slices, black pepper, and a jar of honey in the background.
The bright pop of lemon, whisper of honey, and aromatic fresh basil create a fresh and zingy vinaigrette that tastes like summer sunshine.

I can’t wait for you to try this Light and Lemony Basil Vinaigrette! If you do give it a try, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations! ♡ Happy cooking!

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A close-up of a bowl of creamy green soup, garnished with fresh basil leaves, a swirl of cream, and cracked black pepper. A spoon rests inside the bowl.

Gorgeous Fresh Lemon Basil Vinaigrette (5 Minutes)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Jess Larson
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: ½ cup 1x
  • Category: Sauces & Condiments, Entrée Salads & Bowls
  • Method: No-Cook, Blended
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

Confession: I’ve got major beef with thick, gloopy basil vinaigrettes that lean more pesto than drizzly dressing. 🙅🏻‍♀️

But this Light and Lemony Basil Vinaigrette is different. It’s silky, luscious, and bursting with garden-fresh flavor thanks to real lemon juice, a big handful of basil leaves, and just a kiss of honey to keep it all in balance.

Best of all, it’s ready in 5 minutes flat and made to drizzle over everything: salads, summer veggies, grilled chicken, fish, or whatever you’re craving.

Ingredients

Scale
  • 2 lemons, zested and juiced (approx. ¼–⅓ cup juice)
  • ½ cup packed fresh basil leaves and tender stems (approx. ¾ ounce)
  • ⅓ cup extra virgin olive oil
  • 1–2 tablespoons white wine or champagne vinegar
  • 2 teaspoons honey (can sub agave nectar or pure maple syrup)
  • 2 cloves garlic
  • kosher salt and ground black pepper, to season

Instructions

  1. Blend the lemon basil vinaigrette: Add all ingredients to a small blender (see Notes). Season with 1 teaspoon kosher salt and ground black pepper as desired. Blend until smooth and emulsified. Taste and adjust seasoning as needed. Set aside, or transfer to an airtight container and store in the refrigerator for up to 1 week.A glass bowl filled with olive oil, fresh basil leaves, a garlic clove, lemon zest, cracked black pepper, and salt, viewed from above on a marble surface.
  2. Serve: Enjoy your lemon basil vinaigrette immediately. My personal favorite pairing is my go-to Fresh Arugula Salad. It’s layered with parmesan cheese and toasted pine nuts and is the perfect easy side salad for any meal.A glass cup of creamy green sauce garnished with basil leaves and black pepper sits on a white plate. Surrounding the plate are fresh basil leaves, lemon wedges, and lemon zest. A spoon rests beside the cup.

Equipment

Notes

  • Blender size: As written, this recipe yields a pretty petite batch of vinaigrette that’s best prepared in a smaller personal/smoothie blender jar. If you have a standard sized blender, double the recipe to ensure it blends and emulsifies completely.
  • Storage: This lemon basil vinaigrette will keep, stored in an airtight container in the refrigerator, for up to 1 week. If the vinaigrette separates and solidifies in the refrigerator, simply warm it slightly in the microwave until it’s liquid again, then whisk to combine well and serve as desired.

Follow along with Plays Well With Butter on Instagram, YouTube, Facebook, and Pinterest for more unfussy recipes that pack a big punch of flavor!

A cup of frothy green soup garnished with basil leaves and black pepper, served on a white plate with lemon wedges, fresh basil, and a honey dipper in the background. A spoon rests in the soup.
A clear bowl of creamy green soup garnished with fresh basil leaves, lemon zest, and cracked black pepper, with spinach leaves and a spoon in the background.

Hi there, I'm Jess!

If there’s 1 thing to know about me, it’s this: I am head-over-heels in love with food. I’m on a mission to make weeknight cooking flavorful, fast, & fun for other foodies, & PWWB is where I share foolproof recipes that deliver major flavor with minimal effort. Other true loves: pretty shoes, puppies, Grey’s Anatomy, & my cozy kitchen in Minneapolis, MN.

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Comments

  1. 8.20.25
    Mackenzie said:

    So fresh and a good way to use up the huge amount of basil still growing in August. My husband literally licked his plate clean.

    Reply
    • 8.21.25
      Emma @ Plays Well With Butter said:

      That’s such high praise, Mackenzie! This dressing is definitely perfect for all the fresh basil, so happy to hear you and your husband enjoyed it as much as we do!

      Reply