Basil Vinaigrette

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 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. 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. But this basil vinaigrette does have a pretty picture! So let’s all just get excited for the recipes that are in the pipeline!

Simple Basil Vinaigrette

Update – we’ve all been obsessed with this since I first posted it back in 2014! Since then, here’a  full list of all the recipes I’ve featured it on over the years:

Easy Basil Vinaigrette


Basil Vinaigrette

Basil Vinaigrette


  • 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


  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.

Photo Credit: Matt Armendariz

Food Styling Credit: Adam Pearson

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  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?


  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.

  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

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