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

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Hands down one of the most popular creations here - my simple Basil Vinaigrette Recipe. Not even exaggerating, it's the best vinaigrette in the world and it's going to make your recipes THAT much better! The versatility is epic. Its perfect for a Loaded Salad, to this delicious summer Tomato Basil Pasta, and so many amazing fish recipes such as this grilled salmon.

basil vinaigrette recipe in a weck jar with a square glass olive oil bottle in the background, a few basil leaves on the table with a spoon dipped in basil vinaigrette on the table


Why I Love This Recipe

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 basil salad 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 of Basil Vinaigrette every few days and keep it on hand for anytime I’m in a pinch and need to eat something STAT. It goes beautifully on a salad, on top of come cooked vegetables, mixed into a pasta or rice, topped on some chicken, steak or fish... you get the idea. It literally works with everything. It can very easily brighten up, or just be a great change for your go-to recipes, like an alternate dressing for the whole roasted cauliflower.

Ingredients & Substitutions

Basil Vinaigrette Ingredients: shallot, basil, garlic, red pepper flakes, olive oil, red wine vinegar, salt and pepper measured and prepped out on a blue enamel tray
  • Shallot
  • Basil
  • Garlic
  • Red Pepper Flakes
  • Olive Oil
  • Red Wine Vinegar
  • Salt & Pepper

*See recipe card for all specifics and alterations.

How to Make Basil Vinaigrette

Basil Vinaigrette Ingredients: shallot, basil, garlic, red pepper flakes, olive oil, red wine vinegar, salt and pepper in a food processor

Step 1: Combine all the ingredients in a high powered blender.

Blended basil vinaigrette in a food processor.

Step 2: Blend for 60 seconds until very smooth.

Blended basil vinaigrette in a food processor with salt and pepper.

Step 3: Taste and adjust salt and pepper as needed.

Step 4: Serve immediately or refrigerate in an airtight container for up to 3-5 days.

Tips & Tricks

A few things to keep in mind as you make the worlds most perfect basil vinaigrette recipe:

  • Look for a small shallot. You don't want a HUGE shallot as that will affect how the end result tastes. If you can only find a large one, just use 1-2 tablespoons worth of chopped shallot.
  • Use a decent quality olive oil. Something that you could use as a salad dressing. If you use something that's too flavored etc, that will affect the taste of the vinaigrette
  • Season to taste!! Always! So important to try the sauce and then adjust salt as needed.
  • Feel free to add other herbs as you please. Cilantro mixed with basil is excellent. Chives are amazing mixed in too!
  • If you love this recipe as much as me - try making the cilantro vinaigrette version too!

Recipe FAQs

What is basil vinaigrette made of?

This Basil Vinaigrette recipe is made of fresh basil, a small shallot, garlic, red pepper flakes, olive oil, red wine vinegar and salt! You can add a few cracks of black pepper too if you prefer!

What is the formula for vinaigrette dressing?

The basic formula is 2 parts oil to 1 part of vinegar plus all the add ins like shallot, garlic, salt and pepper. This recipe has just a touch less vinegar than normal but feel free to up it per your taste preference.

Favorite Recipes to use with Basil Vin

AND - you guys asked for it on Insta live recently. Here are a billion additional ideas on how to use this basil vinaigrette recipe:

Basil vinaigrette in a weck jar with a spoon covered in vinaigrette propped up on the jar and a sprig of basil in bottom right corner.

If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today!

Simple Basil Vinaigrette

Author: Gaby Dalkin
5 from 65 votes
The most delicious basil vinaigrette recipe you'll ever encounter! Add it to veggies, chicken, fish, steak, pasta, salad dressings.... skies the limit! You'll want to slather it on everything all summer long.
Prep Time 5 minutes
Total Time 5 minutes
Course Side Dish
Cuisine Italian, Mediterranean, American
Servings 10 servings



  • 1 small shallot roughly chopped
  • 2 cups tightly packed fresh basil leaves stems removed (about 4 ounces)
  • 2 cloves garlic
  • ½ teaspoons red pepper flakes (optional)
  • ½ cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon kosher salt plus more to taste


  • Combine all the ingredients for the basil vinaigrette in a high powered blender and blend for 60 seconds until very smooth.
  • Taste and adjust salt and pepper as needed. Serve immediately. Or you can refrigerate the vinaigrette for up to 3-5 days.


  • Store for up to 5 days in an airtight container in the fridge.
  • Feel free to mix in some other herbs if you want! Basil combined with cilantro and chives are excellent. Parsley is another great addition if you want things a bit more earthy. 
  • This freezes beautifully! Portion it out into a ice cube tray and freeze. Then when you are ready to use, pop out a cube and let come to room temperature and use as needed.

Nutrition Information

Calories: 100kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 235mg | Potassium: 27mg | Fiber: 0.2g | Sugar: 0.2g | Vitamin A: 283IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 0.3mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!

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


  1. This looks super fresh and healthy. I’m glad I found your 404 webpage not found!
    P.S. Love that blue plate and glass jar. Where to find??

  2. 5 stars
    This is my go to salad dressing in summer when my Basil is in season. I always have a jar in the fridge and use it on everything! Great high payoff, low effort recipe.

  3. 5 stars
    SOOO good! Love this recipe—used it as a dressing tossed with arugula and as a condiment for grilled pork chops. I added cilantro & chives, as Gaby suggests plus fresh lime juice. Yummm-this is a great way to use up loads of fresh garden basil. Will be making this on repeat!

  4. 5 stars
    Thank you Gaby! Your enthusiasm for this recipe convinced me to make it. And it is DELISH! I cut a few chives to add to the basil and it turned out so tasty. It's now on my permanent rotation!

  5. Divine recipe used it on many things besides a basic basil salad dressing. Doubled recipe as that is worth the effort and gave some as a gift in a pretty small ball jar. Added 2 juiced lemons plus 1/2 cup more olive oil when recipe was doubled. That might've kept the color bright green. Delicious!!

  6. 5 stars
    All my guests wanted the recipe. Enough to ask for it the next day!
    Drizzled over mozzarella and Hanover (Va) tomatoes.

  7. This was SO good. I am forever buying basil at the store and only using part of the bunch and then end up throwing the rest away (which drives me crazy). I googled what to do with too much fresh basil and this came up. Had it with tomatoes, avocado and feta as a lunch salad with some fresh bread to sop up the excess (wonderfully puckery tart) vinaigrette.
    Definitely a keeper!

  8. 5 stars
    So glad I finally got around to making this today. I could totally eat it with a spoon. Using it to make pasta salad tomorrow.
    I don't have a "high powered blender" but my $40 immersion blender worked just fine. (My dressing came out looking just like the picture)

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