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
- 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.
- 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.
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.