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 could eat this superb sauce on cardboard it’s so good. We love it on chicken and veggies and pizza and left overs.
    Many thanks

  2. Hello Gaby! I love basil and I’m dying to try this, but I’m a little stumped by the nutritional information. It says that it makes 10 servings, and then the nutritional information for the 10 servings is noted, but not the size of each serving. I’m guessing tablespoons, but how many? Or possibly it’s 1/8 cup? (Sorry to be tedious, but I have to track everything I eat.)

    Also, many of us are home cooks who are not intuitive in the kitchen, so when a recipe notes an ingredient like “small shallot”, it’s really helpful to people like me to give a weight/approximate weight. (That Rachael Ray “just eye ball it!” never worked for me!)

    Thank you.

  3. I’m having trouble with your ingredients on this basil vinaigrette. The things I am having trouble with are 0.6 shallots it’s roughly chopped don’t really understand how much that is, is that a half a cup a quarter of a cup whatever 0.6 clove garlic again don’t understand 0.3 teaspoons don’t understand I think it means a 10th or 3/10 of a teaspoon what is that I mean a quarter teaspoon a half teaspoon? Looked online for conversion too difficult.

    1. where are you getting those numbers? It should read:

      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 kosher salt

  4. 5 stars
    Really great for a lot of dishes. The required salt is too much, I cut it in half, and it turned out well. I also only use half a larger shallot or a full small shallot (roughly a half dollar size). It would be better to list the ingredients by mass.

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