Basil Vinaigrette (And 20+ recipes to use it!)

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 recipes THAT much better!

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 here to see how easy it is and then make it STAT!

Simple Basil Vinaigrette

AND – you guys asked for it on Insta live recently. Here are a billion ideas on how to use the basil vinaigrette:

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 3-5 days.

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

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  1. Made this for the third time over tomatoes and mozzarella for an awesome caprese – this is a recipe I will use again and again! Also, I think it’s Whole30 approved to those of you looking to spice up your meals. Would be great on any meat, potatoes, tomatoes… etc! Thank you for this great recipe!

  2. Basil vinaigrette is amazing! So fresh!

    Its topping salmon steak tonite for dinner! Can’t wait.

    Thank you so much for the wonderful recipe!

  3. I just accidentally made this with sherry instead of red wine vinegar. It probably goes without saying, but don’t do that. It’s not good that way. *face palm*

  4. This is my favorite salad dressing! Trying to enter into My Fitness Pal and need number of servings – can you give me an estimate?

  5. I’m not sure how I managed to mess this up but mine tasted very bitter/peppery?! Could I be the basil was bad? I’m super confused since I didn’t deviate from the recipe at all.

    1. hmmmmm it could be 2 things – 1 perhaps the basil wasn’t that great. or 2 the olive oil wasn’t that flavorful which can result in a bitter flavor! what kind of oil was it?

    2. This happened to me too! I used basil I grew and Colavita extra virgin olive oil. Will try again with store bought basil womp womp. Do you recommend a different olive oil?

  6. This. Is. EVERYTHING!!! Hope you’re having a great day! Thanks for being YOU. I follow you on Insta and you always brighten up my day!

  7. I was so excited to try this recipe but I ruined it by adding a whole teaspoon of red pepper flakes! What can I do to “re-mix” this so everyone can enjoy it on the chicken I’m making fro this weeks meal plan? It’s just way to hot!

  8. This is so YUMMAY + simple! I had some fresh basil on hand from a local farm and while it was far less quantity than this recipe calls for, I didn’t want it going to waste. I just threw in the ingredients you mentioned into a food processor and it came out DELISH! I’m getting fresh squash blossoms tomorrow and am gonna whip up some pasta with squash blossom, zucchini + your basil vinaigrette…! Thank you :))

  9. Can this be made and then frozen? I have tons of basil to use up, but don’t necessarily need the vinaigrette right away!

  10. So very good!! Although, I’ve used it way past the 3-5 days ‍♀️ Still tasty and didn’t taste as if it was going bad.

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