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. It's perfect on a classic Caprese Salad, a Loaded Salad or a Green Monster Salad, drizzled over Grilled Chicken Thighs or Grilled Vegetables with Whipped Feta, tossed into this delicious summer Tomato Basil Pasta, and even finished on grilled salmon.
Basil Vinaigrette at a Glance
- 🕒 Total Time: ~5 minutes
- 👪 Servings: ~8 (depends on how much you use per salad or dish)
- 🍝 Cuisine Type: Mediterranean / Condiment / Dressing
- 🧂 Flavor Profile: Bright, herb-forward basil with a touch of garlic and red-pepper flakes, balanced by red-wine vinegar and olive oil — fresh, zesty, and vibrant
- 📖 Dietary Info: Vegetarian, dairy-free, gluten-free, vegan-friendly
- 📦 Storage Notes: Store in a sealed jar in the refrigerator up to ~5–7 days; vinaigrette also freezes well for longer-term storage (e.g., in ice cube trays for portioning)
- ⭐ Why You’ll Love It: A versatile, fresh dressing that instantly upgrades salads, roasted veggies, pasta, or grilled proteins with a burst of basil flavor and a clean, homemade feel.
Summarize and save this content on...
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 easy no-cook 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.
Jump to:
Ingredients
Substitutions
🌿 Herb Swaps
- Cilantro — makes it more zippy and great for tacos, grain bowls, or grilled meats.
- Parsley — fresh and clean, great if you’re out of basil.
- Mint — adds coolness, amazing with watermelon or summer salads.
- Dill — perfect with fish or roasted veggies.
- Arugula or spinach — if you want that same green color with a peppery twist.
🧄 Flavor Boosters
- Garlic — roasted for sweetness or raw for extra punch.
- Shallot — adds a mild oniony note.
- Red pepper flakes — just a pinch for subtle heat.
- Parmesan — turns it into a basil dressing-meets-pesto hybrid.
🍋 Acid Options
- Lemon juice — the classic bright and citrusy pick.
- Red wine vinegar — adds tang and complexity.
- Champagne vinegar — delicate and elegant.
- Apple cider vinegar — slightly fruity and great for everyday use.
🫒 Oil Alternatives
- Extra virgin olive oil — always the go-to for flavor and richness.
- Avocado oil — neutral and smooth.
- Grapeseed oil — light and clean, great for a milder flavor.
🍽 Serving & Mix-In Ideas
- Use as a marinade for chicken, shrimp, or steak.
- Drizzle over roasted veggies or grain bowls.
- Toss with pasta or use as a sandwich spread.
- Mix with Greek yogurt or mayo for a creamy dip.
- Freeze in ice cube trays for easy single servings later.
*See recipe card for all specifics and alterations.
How to Make Basil Vinaigrette
Step 1: Combine all the ingredients in a high powered blender.
Step 2: Blend for 60 seconds until very smooth.
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.
10 Tips + Tricks for the Best Basil Vinaigrette
A few things to keep in mind as you make the worlds most perfect basil vinaigrette recipe:
- Use super fresh basil. Bright green leaves with no dark spots make all the difference. Old basil turns the vinaigrette muddy and bitter, fresh is the move.
- Blanch the basil if you want extra-bright green. A quick 5–10 second dip in boiling water, then straight into an ice bath, keeps the color vivid. Totally optional, but very chef-y.
- Use a high-powered blender. It gives you that silky, pourable, perfectly emulsified texture. A food processor works too, but the blender makes it dreamy.
- Add the oil slowly. Pouring the olive oil in a steady stream helps it emulsify and gives you a thick, luxurious dressing instead of something separated or thin.
- Season generously. Salt + pepper bring the basil to life. Don’t be shy basil needs a good amount of seasoning to really pop.
- Start with a little vinegar, then taste. You can always add more acid, but you can’t take it away. Adjust until it hits that fresh, zingy sweet spot.
- Use good-quality olive oil. This is a no-cook sauce, so you really taste the oil. A fruity, bright extra-virgin makes the vinaigrette shine.
- Add a pinch of sugar or honey if needed. It balances the acidity and rounds out the sharp edges especially if your basil is a little peppery or your vinegar is extra punchy.
- Store it the right way. Keep it in a jar in the fridge for up to a few days. Shake before using. If the oil solidifies (totally normal!), let it sit out for a few minutes and re-shake.
- Drizzle it on everything. Salad, grilled chicken, roasted veg, pasta, grain bowls, avocado toast it’s the green sauce that makes literally everything better.
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:
- Cheesy Monkey Bread
- Basil Parmesan Grilled Corn
- Loaded Power Salad
- Chicken Shish Kebabs
- Melon Caprese Skewers
- Sweet Corn and Basil Pizza
- Goat Cheese and Roasted Beet Salad
- Three Cheese Stromboli
- Burrata Tomato Salad
- Three Cheese Pizza
- Polenta Bar
- Grilled Salmon Skewers
- Roasted Spaghetti Squash
- BLT Bar
- Green Monster Salad
- Charred Tomato Pesto Pizza
- Spring Pea Pizza
- Basil Vinaigrette Pasta
- Summer Turkey Meatballs - the recipe itself doesn't call for the basil vinaigrette recipe but I tried it on it over the week and OMG IT IS EVERYTHING
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
Equipment
Ingredients
- 1 small shallot roughly chopped (about 2-3 tablespoons)
- 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
Instructions
- 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.
Notes
- Use super fresh basil. Bright green leaves with no dark spots make all the difference. Old basil turns the vinaigrette muddy and bitter, fresh is the move.
- Blanch the basil if you want extra-bright green. A quick 5–10 second dip in boiling water, then straight into an ice bath, keeps the color vivid. Totally optional, but very chef-y.
- Use a high-powered blender. It gives you that silky, pourable, perfectly emulsified texture. A food processor works too, but the blender makes it dreamy.
- Add the oil slowly. Pouring the olive oil in a steady stream helps it emulsify and gives you a thick, luxurious dressing instead of something separated or thin.
- Season generously. Salt + pepper bring the basil to life. Don’t be shy basil needs a good amount of seasoning to really pop.
- Start with a little vinegar, then taste. You can always add more acid, but you can’t take it away. Adjust until it hits that fresh, zingy sweet spot.
- Use good-quality olive oil. This is a no-cook sauce, so you really taste the oil. A fruity, bright extra-virgin makes the vinaigrette shine.
- Add a pinch of sugar or honey if needed. It balances the acidity and rounds out the sharp edges especially if your basil is a little peppery or your vinegar is extra punchy.
- Store it the right way. Keep it in a jar in the fridge for up to a few days. Shake before using. If the oil solidifies (totally normal!), let it sit out for a few minutes and re-shake.
- Drizzle it on everything. Salad, grilled chicken, roasted veg, pasta, grain bowls, avocado toast it’s the green sauce that makes literally everything better.
Nutrition Information
Photo by Matt Armendariz // Food Styling by Adam Pearson // Recipe by What's Gaby Cooking
How delicious!! Had it on my salad and the leftovers on pasta! My new favorite. Thank you for creating a wonderful dressing.
This is amazing just as I had it in Venice on a salad. I love Basil but this is just perfect. Thank you for sharing.
Delicious and so versatile!
Love this vinaigrette! I make extra and freeze in ice cube trays, then defrost as needed. Fabulous on anything grilled. It's a fan favorite!
Amazing! I didn't plant enough basil.
I was a little haphazard and eyeballed the amounts but it was still perfect. I'll use this again and again. Thank you for posting.
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??
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.
Good use of basil. 1 tsp of salt to start is a bit too much for me.
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!
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!
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!!
All my guests wanted the recipe. Enough to ask for it the next day!
Drizzled over mozzarella and Hanover (Va) tomatoes.
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!
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)