Simple Basil Vinaigrette

4.97 from 87 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 Time5

Total Time5

Course: Side Dish

Cuisine: Italian, Mediterranean, American

Servings: servings

Author: Gaby Dalkin

Equipment

Vitamix Blender

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.

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