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.
Table of Contents
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
- 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
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.
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:
- 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
- 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
Photo by Matt Armendariz // Food Styling by Adam Pearson // Recipe by What's Gaby Cooking
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.
I just take the bottom parts off - I like the consistency better! But you're more than welcome to leave them on
In LOVE with this stuff! Can i freeze what's leftover if I plan on using it the following week? Thanks!
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!!
When you say one shallot, is it one whole shallot or just a clove?
1 small shallot!!
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!
herbs are so fickle!! I just use them within 2-3 days when I get them so they don't go bad
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.
Freeze in ice cube trays
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!!
Forgot to mention that the ones in water (cilantro, parsley, mint) I store them as described and put in the fridge.
I have some success trimming the ends & then placing the basil in a glass of water to cover stems & refrigerate.
I don’t have a shallot. Should I substitute with something or will it work fine without?
you could use a 2-3 tablespoons of chopped yellow onion!
Hi Gaby,
My husband HATES vinegar - any suggestions on what I can use in place of the red wine?
Thanks,
Fonda
Hi, I made this using lemon juice instead and it was delicious
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!!
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?
about a week or so!
The recipe says 3 days?
3-5!! you're safe
I just made this in prep for the Pesto Broccoli dish and WOW... I can tell that I have a lot to look forward to!
Thanks for a great post! But I have one question; How this had calories? Eliza.
This sounds like a deliciously light dressing that is perfect for summertime! I will need to incorporate this into my summer salads and maybe even pastas.
Yah, this needs to happen, asap!!! Can't wait to try it!!
This might be a strange question...but could/would you freeze this? Thanks!
you absolutely could freeze this!! just like you would a pesto 🙂
thanks!
Mmmm, loving these photos! Great job Matt and Adam 🙂 And this recipe looks soooo good. Might be a fun dressing for a potato salad!
What brand do you recommend for the olive oil and the wine vinegar?? Thank you!!
any kind you want!! I have a ton of red wine vinegar + olive oil from trader joes! But it's really up to you 🙂
Thank you. This would be my first ....Love TJ.