Basil Vinaigrette Recipe

Ingredients

• 2 cups fresh basil leaves, packed
• 1 small shallot, roughly chopped
• 1 clove garlic
• 1/2 cup extra virgin olive oil
• 3 tablespoons white wine vinegar
• 2 teaspoons Dijon mustard
• 1 teaspoon honey
• 1 1/4 teaspoons Diamond Crystal Kosher Salt
• 1/4 teaspoon black pepper

Blend the Vinaigrette

Combine the shallot, garlic, olive oil, white wine vinegar, Dijon mustard, honey, salt, and pepper in the jar of a blender.

Add the packed basil leaves on top.

Secure the lid and blend on high for just 15-20 seconds. You want to stop as soon as the dressing is smooth and emulsified. Over-blending will heat up and bruise the basil, which makes it taste bitter and turn a murky color.

Taste and Adjust

Pour the vinaigrette into a jar or bowl. Taste it.

If it’s too thick, you can whisk in a tablespoon of water. If it needs more of a kick, add another splash of vinegar.

How to Use It

This is great on anything. Drizzle it over sliced tomatoes, grilled chicken or fish, or a block of fresh mozzarella. Toss it with pasta or use it as a dressing for a simple green salad.

Store it in an airtight container in the refrigerator for up to a week. The oil may solidify a bit in the fridge, so just let it sit out at room temperature for about 15 minutes and give it a good shake before using.

Basil Vinaigrette

This is a bright green, herb-forward vinaigrette that's thin enough to drizzle, not thick and pasty like a pesto. The trick to keeping the color vibrant is to work fast and not over-blend it. This is what you make in the middle of summer when you have too much basil.

Prep Time5 minutes mins

Total Time5 minutes mins

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Ingredients

• 2 cups fresh basil leaves packed
• 1 small shallot roughly chopped
• 1 clove garlic
• 1/2 cup extra virgin olive oil
• 3 tablespoons white wine vinegar
• 2 teaspoons Dijon mustard
• 1 teaspoon honey
• 1 1/4 teaspoons Diamond Crystal Kosher Salt
• 1/4 teaspoon black pepper

Instructions

• Add the shallot, garlic, olive oil, vinegar, mustard, honey, salt, and pepper to the blender.
• Add the fresh basil leaves on top.
• Blend on high for 15-20 seconds until smooth and emulsified – do not overblend.
• Pour the vinaigrette into a jar and taste.
• Thin with a tablespoon of water if needed or add more vinegar for extra tang.
• Store the vinaigrette in an airtight container in the refrigerator for up to 1 week.
• Let the vinaigrette sit at room temperature for 15 minutes and shake well before using.

Notes

The vinaigrette works well on salads, pasta, tomatoes, grilled meats, fish, and fresh mozzarella.

Do not over-blend as this will make the basil bitter and discolored.