Basil Vinaigrette

This Basil Vinaigrette recipe is quick and easy to make, and bursting with the best fresh basil flavor.  Perfect for drizzling on salads, pizzas, pastas, soups, grilled meat, veggies and more!

Fresh Basil Vinaigrette Recipe

These past few weeks, Barclay and I have been hosting some very special visitors from Kansas City…my in-laws!

They arrived just in time for the most perfect stretch of weather here in Barcelona.  And Barc’s dad, accordingly, made himself right at home at the tiny little table out on our balcony, where he does his daily reading and writing and people-watching in the Spanish sunshine.  Meanwhile, Barc’s mom also spent her own fair share of time out on our various balconies…helping us revive our dozen planter boxes full of herbs!

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And by “revive”, I of course mean replant replant pretty much all of them.  😂

You see, when we first moved into our apartment here six months ago, we fell madly in love with our little European balcony spaces and immediately brought home a zillion plants and herbs to fill them.  And for months, it was a dream come true.  Our little herb garden was thriving, and I loved going out to snip a little of this and a little for our meals.  But, after an unseasonably cold winter here (snow for the first time in the city in 7 years!), one too many weeks when we spaced off watering anything (oops), and daily visits this spring from some very hungry pigeons (grrr)…we found ourselves recently down to just our two hearty rosemary and lavender plants.  Plus an old kale plant that had accidentally gone wild and grown into something that looked like it was straight out of a Dr. Seuss book.

Whoops!

Thankfully, my mother-in-law is a genius with plants and generously agreed to roll up her sleeves and help us with our Herb Garden 2.0.  And thanks to her magic touch, I’m happy to report that our balconies are now literally overflowing with delicious fresh herbs again.  And I’m extra happy to report that our new crop includes lots and lots (and lots and lots and lots) of albahaca.  Fresh basil.  My absolute favorite. 💚

So to celebrate, I immediately whipped up a batch of my favorite basil vinaigrette, which we have been drizzling on roasted veggies and grilled chicken and my favorite strawberry burrata salad (recipe coming soon!) all week long.  And in honor of basil season everywhere, I thought it was high time to share this recipe on the blog.  It only takes about 5 minutes to make, calls for 4 basic ingredients, and tastes like pure summer.  You’re going to love it.

Basil Vinaigrette Ingredients in Blender

Basil Vinaigrette Ingredients:

To make this basil vinaigrette recipe, you will need:

  • Lots of fresh basil: naturally :)
  • Extra virgin olive oil: or any other mild-flavored oil you prefer
  • Garlic: no need to pre-chop, the blender will do it for you
  • Red wine vinegar: or champagne vinegar, apple cider vinegar or rice vinegar will do
  • Dijon mustard: optional, but I feel like it rounds out the flavors well
  • Kosher salt and freshly-cracked black pepper: essentials, don’t forget ’em!
  • Crushed red pepper flakes: just a pinch to accent the flavors of the vinaigrette, not make it spicy

How To Make Basil Vinaigrette In A Blender

How To Make Vinaigrette:

Simply combine all of your ingredients in a blender or small food processor, and puree until completely smooth.  If your dressing is too thick, just add in a few tablespoons of water at a time until it reaches your desired consistency.  Also be sure to give it a taste, and season with extra salt and pepper if needed.

Strawberry Burrata Salad with Basil Vinaigrette

Ways To Use This Basil Vinaigrette Recipe:

This would be absolutely delicious used as a:

  • Dressing: perfect for tossing with green salads and pasta salads
  • Drizzle: use it as a finishing sauce for cooked veggies, meats, seafood, pizza, eggs, soups, etc.
  • Dipper: serve it up with fresh veggie sticks or even breadsticks as a delicious dipper
  • Mixer: stir a spoonful or two into your hummus, queso, guac, etc. for an extra burst of freshness
  • Brusher: brush a spoonful onto your flatbreads or sandwiches too!

Strawberry Burrata Salad with Fresh Basil Vinaigrette

Happy basil season!  Enjoy, everyone!

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Basil Vinaigrette

This Basil Vinaigrette recipe is quick and easy to make, and bursting with the best fresh basil flavor.  Perfect for drizzling on salads, pizzas, pastas, soups, grilled meat, veggies and more!

Ingredients:

  • 2 cups tightly-packed fresh basil leaves
  • 1/2 cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 large clove garlic, peeled
  • 3/4 teaspoon sea salt
  • (optional) 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon freshly-cracked black pepper
  • pinch of crushed red pepper flakes

Directions:

  1. Combine all ingredients in a blender or food processor, and puree until smooth.  If the vinaigrette is too thick, feel free to add in a few tablespoons of water a time and blend until the mixture reaches your desired consistency.
  2. Taste and season with additional salt and pepper if needed.
  3. Serve immediately, or refrigerate in a sealed container for up to 3 days.
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If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

Basil Vinaigrette Recipe

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8 comments on “Basil Vinaigrette”

  1. We just planted our garden, and herb pots yesterday…basil is in our largest pot, we love it! I really appreciate the “Ways to Use this Recipe” in your posts. I would have never thought to add this to hummus or guac (both staples in our house) or brush it on bread. I LOVE a recipe that can multi-task!! Thanks so much :):)

  2. YUM cannot wait to try this on salads! I planted basil for the first time in our garden this year and can’t wait to put it to use!

  3. I brushed it on chicken an put it on the grill. Oh my was it good

    Rating: 5
  4. Thank you for publishing yet another wonderful recipe! I can’t wait to make mine before the summer heat reaches peak (110°F) out here in the High Deserts of Southern California and kills mine. I have 2 large planters and use it daily. What a great new way to preserve it since I already have a jar of pesto.

    Rating: 5
  5. Yum! I like the idea of being able to pour basil over everything!
    Kari
    http://sweetteasweetie.com/aged-cheddar-sliders-with-pineapple-guacamole/

  6. Could this be used in place of pesto on pasta? I love pesto but I’m allergic to pine nuts. Sounds delicious!!

  7. Thank you for sharing this! My albahaca (I’m loving the little Spanish lessons here and there) is doing well so far. This is perfect for using up a bit of it in a way that will last a few days!

  8. We made this dressing tonight and had it on salads with grilled chicken and bread on the side. It was so good! The bread was the perfect way to mop up the rest of the dressing in my salad bowl. My husband raved about it and said he could eat this all the time! Great recipe!!

    Rating: 5