Basil Balsamic Vinaigrette
Basil balsamic vinaigrette is bright, flavorful and so easy to make. This balsamic basil dressing is ready in just 5 minutes and is the perfect way to add fresh flavor to any meal. This vinaigrette is the perfect use for the abundance of basil throughout the summer.
If you love making your own dressing at home, try this tahini balsamic dressing or one of these 6 healthy salad dressing recipes!
Why you will love this recipe
- Easy to make
- Simple ingredients (just 6 ingredients)
- Versatile – so many ways to use this
- Great for all diets (this basil balsamic dressing is vegan, gluten free, dairy free, paleo, Whole30 and low carb)
Ingredients
- Fresh Basil
- Olive oil
- Balsamic vinegar
- Water
- Spices: Salt and garlic powder
How to make basil balsamic vinaigrette
Add the basil leaves, olive oil, lemon juice, water, salt and garlic powder to a high speed blender.
Blend on high until smooth.
Top tips
- Remove the thick stems from the basil before adding it to the blender.
- Love a slightly sweeter dressing? Add a little sweetness to this dressing by adding 1-2 teaspoons of maple syrup or honey
- If you find that your dressing is not emulsifying, add a little dijon mustard. This will help the oil and the vinegar emulsify and thicken the vinaigrette.
- The oil will start to solidify in the fridge from the cold temperature. If this happens, let the dressing sit out for a few minutes (5-15 minutes) to allow the dressing to come to room temperature. Shake well once the oil has returned to its liquid state.
- If you really love garlic, add 1 or 2 cloves of garlic to the dressing along with the garlic powder.
Ways to use balsamic basil vinaigrette
- Green salads
- Antipasto salads
- Caprese salad
- Pasta salad
- On sandwiches, wraps, pitas and more. Use this like a pesto or oil and vinegar to add so much flavor to your favorite sandwich.
- Fruit based salads – use this dressing on salads with blueberries, strawberries, cherries, grilled peaches, nectarines or watermelon.
- Over your favorite veggies like blistered tomatoes, air fryer tomatoes, air fryer zucchini or air fryer zucchini and squash.
- Chicken salad, tuna salad or canned salmon salad – instead of using mayo or another dressing
Common questions
What are the benefits of making your own dressing at home?
Making your own dressing or vinaigrette allows you to really control the quality of ingredients. Many of the salad dressings available in stores have less than desirable ingredients like questionable oils, preservatives, high fructose corn syrup, gums or thickeners or other unnecessary ingredients.
The few dressings that do have high quality ingredients are often more expensive. Making your own dressing at home is budget friendly and helps you get in the best ingredients.
Can you used dried basil instead of fresh?
If you only have dried basil, your dressing will be more of a balsamic vinaigrette with just a little dried basil to add interest to the dish. Fresh basil and dried basil have very different flavors, so if you wan the bright, summer flavors, you have to use fresh basil.
Do you have to use a blender?
Blending the basil with the rest of the ingredients gives you the best flavor.
I think it is easiest to make this vinaigrette in a blender, but you could also use an immersion blender or a food processor.
Storing leftovers
- Fridge: Store this basil balsamic vinaigrette in an container with a well fitting lid for up to 5 days.
- Freezer: You can freeze this dressing for up to 3 months, however the color of the dressing will change when frozen, so I don’t really love the idea of freezing this dressing.
If you love homemade dressing, you should try
Basil Balsamic Vinaigrette
Ingredients
- 1/4 cup balsamic vinegar
- 3 tbsp olive oil
- 1/2 cup fresh basil
- 2 tbsp water
- 1/2 tsp sea salt
- 1/2 tsp garlic powder
Instructions
- Add all the ingredient for the dressing to the blender.
- Blend on high 1 minute until smooth.
Notes
- Remove the thick stems from the basil before adding it to the blender.
- Love a slightly sweeter dressing? Add a little sweetness to this dressing by adding 1-2 teaspoons of maple syrup or honey
- If you find that your dressing is not emulsifying, add a little dijon mustard. This will help the oil and the vinegar emulsify and thicken the vinaigrette.
- The oil will start to solidify in the fridge from the cold temperature. If this happens, let the dressing sit out for a few minutes (5-15 minutes) to allow the dressing to come to room temperature. Shake well once the oil has returned to its liquid state.
- If you really love garlic, add 1 or 2 cloves of garlic to the dressing along with the garlic powder.
- Fridge: Store this basil balsamic vinaigrette in an container with a well fitting lid for up to 5 days.
- Freezer: You can freeze this dressing for up to 3 months, however the color of the dressing will change when frozen, so I don’t really love the idea of freezing this dressing.
