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!

Simple 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 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. (because, like I’ve said before, no one wants to see me when I’m Hangry) It’s not a pretty picture. Watch the Basil Vinaigrette video below to see how easy it is and then make it STAT!

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

Easy Basil Vinaigrette

Simple Basil Vinaigrette

Author: Gaby Dalkin
5 from 35 votes
The most delicious basil vinaigrette 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 people


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


  • 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 a week in an airtight container in the fridge.

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. I made this for the 2nd time today and tripled the recipe. It tastes incredibly salty for some reason… any idea why? Or how to counter the salt? Confirmed we measured correctly.

  2. 5 stars
    You can only make so much pesto and spaghetti sauce in the summer when your basil comes in. This was absolutely amazing!

  3. 5 stars
    I’ve made this dressing twice in less than a week & have considered drinking it straight out of the blender (but refrained). It’s delicious on salad or any thing else you wanna put it on. Thank you!

  4. I have so much basil from my plant so I’m gonna make this! Can I marinade this in chicken? Looks delish!

  5. This is SO good! This morning I made avocado toast and put a fried egg on top...very runny yolk...and put some of this on top. It was AMAZING! It made it's own little sauce.
    Thanks very much for this recipe! I'll be using it on everything!

  6. 5 stars
    So delicious! Both we and my kids adored this and ate it with salad and grilled halibut. Can it be prepared in advance if hosting?

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