Basil Vinaigrette

Hands down one of the most popular recipes on WGC – Basil Vinaigrette. Not even exaggerating, it’s the best vinaigrette in the world and it’s going to make your summer recipes THAT much better! (plus a new video!)

I’m all about taking a shortcut in the kitchen every now and then – and that is exactly what this Basil Vinaigrette allows me to do! It’s my go-to dressing (and has been since I first posted it in 2014) for all of my favorite summer meals and you’ll be seeing it make an appearance in a few recipes over the next several weeks as I try to stretch out this California summer until November 🙂  I whip up a batch every few days and keep it on hand for anytime I’m in a pinch and need to eat something STAT. (because, like I’ve said before, no one wants to see me when I’m Hangry) It’s not a pretty picture. Watch the video below to see how easy it is and then make it STAT!

 

AND – if you want some ideas on how to use the basil vinaigrette, a few options below…

Easy Basil Vinaigrette

Simple Basil Vinaigrette

Basil Vinaigrette

Basil Vinaigrette

Ingredients

  • 1 shallot, roughly chopped
  • 2 cups tightly packed fresh basil leaves, stems removed (about 4 ounces)
  • 1 clove garlic
  • 1/2 teaspoons red pepper flakes
  • 1/2 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon salt

Instructions

  1. Combine all the ingredients for the basil vinaigrette in a high powered blender and blend for 60 seconds until very smooth.
  2. Taste and adjust salt and pepper as needed. Serve immediately. Or you can refrigerate the vinaigrette for up to 3 days.
https://whatsgabycooking.com/basil-vinaigrette/

Photo by Matt Armendariz // Food Styling by Adam Pearson // Recipe by What’s Gaby Cooking

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103 Comments

  1. Can’t wait to try this on EVERYTHING! I’m going to make a nice big mason jar full of this, your chipotle salsa, and green goddess dressings 🙂 How long do you think this and your other dressings would keep in the fridge?

  2. Used this as the dressing for a pasta salad with shredded carrot marinated artichoke hearts diced red and green bell pepper. It was the hit of the potluck. Thank You!!

  3. Hi Gaby,

    My husband HATES vinegar – any suggestions on what I can use in place of the red wine?

    Thanks,
    Fonda

  4. I’m loving this recipe! This is my second time making the vinaigrette, it’s a great use of that basil in the fridge that goes bad so quickly. Speaking of that, do you have any tips on storing herbs so they last longer? Thanks, Gaby!

    1. The Debbie’s products (green bags and boxes) work really well to prolong storage. I label a pint green box and store basil clippings on an upper fridge shelf (warmer there) until needed. Served the basil vinaigrette on poached then sliced chicken breasts.–delicious and healthy.

    2. Store basil on the countertop rather than the fridge and it will last longer. It usually doesn’t like cold or moisture so I’ll loosely wrap in some paper towels and put in a ziptop bag or tupperware. Parsley, mint, and cilantro I rinse, pat dry and put them in a mug or glass with a couple inches of water so that the stems are sitting in the water. I then put a large gallon sized zip top bag over the top so that it’s covering the greens – they last so much longer this way!!

      1. Forgot to mention that the ones in water (cilantro, parsley, mint) I store them as described and put in the fridge.

    3. I have some success trimming the ends & then placing the basil in a glass of water to cover stems & refrigerate.

  5. Pingback: Weekend Prep
  6. Made this last night with the green monster salad plus shrimp!!! My taste buds were exploding in my mouth! Delicious! I’ve already had it today for lunch!!

  7. In LOVE with this stuff! Can i freeze what’s leftover if I plan on using it the following week? Thanks!

  8. Why do you remove the basil stems if you’re going to blend the basil into a puree? The stems still have the same great basil flavor.

    1. I just take the bottom parts off – I like the consistency better! But you’re more than welcome to leave them on

    1. Hi Nancy! His is slightly different and was posted 2 years after mine went up. But it’s so good, I’m glad there are varieties across the web! The more the merrier.

  9. Love this. It’s so versatile. I made a version using tarragon a few weeks ago. It was good.

  10. This looks and sounds so good. I love basil and could eat it on/in just about anything. I definitely need to try this vinaigrette out.

  11. I have been playing with olive oils in my Basil pesto. I bet lemon olive oil might be awesome. I will be making this soon!

  12. so what you’re saying is that if I make this dressing you will make me all those dishes ? May be a week long visit is required. On my way! 😉

  13. This is SO delicious! And it is really good on grilled veggies – I lightly brush with olive oil, add a small amount of salt and pepper… grill then toss with this amazing vinaigrette when I pull them off the grill…a new fave at this house. Thank you for sharing!

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