Fresh Basil Vinaigrette


My favorite recipes are those that come about as a result of using what I have on hand. I tried a casserole recipe last week that had a bit of basil in it. It was a total flop which is why I will not be sharing it with you until I figure out how to make it great… Anyway, I had a ton of extra basil on hand that I did not want to waste. Coincidentally, I had an amazing dinner with friends this weekend and they requested that I do a post on dressings. Hence the birth of this delicious basil vinaigrette.

Since I started making my own dressings a few years ago, I have never looked back! My favorite way to do this is to make a batch at the beginning of the week and Scott and I use it all week, sometimes it lasts for two weeks, depending on how much we eat out. Home made dressing is so much better than store bought for oh-so many reasons. It is made with fresh ingredients, tastes far more flavorful and you have the ability to add/manipulate to your tastes! The recipe below calls for a food processor since it is a larger batch but you can always just shake in a jar or use a whisk to emulsify. Also, don’t forget my Guide to any Vinaigrette. Click here to be directed. Here’s to making your salad’s your own 🙂

For updated recipes and photos check out The Simple Kitchen!

Fresh Basil Vinaigrette
Cook time
Total time
Serves: 2 cups
  • 4 cups basil leaves (about 2 large bunches)
  • 1 cup good-quality olive oil (or ½ cup olive oil + ½ cup flax oil)
  • ½ cup white wine or champagne vinegar (can use red wine or apple cider if that is what you have on hand)
  • 2 small cloves garlic
  • Sea salt and freshly ground black pepper to taste
  1. In a blender or food processor, mix the basil, vinegar, and garlic. While the it is still going add in olive oil and process until smooth.
  2. Add salt and pepper to taste.

Photo courtesy of Chelsea’s Adventures in Food Photography 🙂

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