Lemon Basil Vinaigrette is a delicious, healthy dressing made with fresh basil, lemon juice, garlic, and olive oil. It’s super easy to make and ready in only 5 minutes!
Lemon Basil Vinaigrette came together because my basil plants were growing out of control and I acquired a ton of lemons recently (thanks, dad!). After brainstorming all the delicious ways I could use both ingredients, I ended up making several different items including this wonderful dressing.
This beautiful yellow and green vinaigrette really does taste as good as it looks. The lemon juice gives it a slight tartness that the olive oil helps smooth out, and the fresh basil adds a necessary freshness. Even my ranch-loving kids liked it! In fact, we blew through this dressing so fast, I had to make another batch a couple days later.
To make Lemon Basil Vinaigrette, simply throw everything in a mason jar and shake it vigorously. Let it sit for about 20-30 minutes for the flavors to meld and that’s it! You now have a healthy, homemade salad dressing that doesn’t contain any artificial ingredients or weird preservatives that store-bought dressings have. If you don’t have a mason jar, just whisk it really well in a bowl and stir it again right before serving.
I like to use a blend of arugula and romaine when I make this dressing. Romaine has a great crunch, and I happen to love the peppery bite from arugula combined with the lemon and basil. Besides a salad dressing, Lemon Basil Vinaigrette would be great drizzled over grilled veggies, or spooning some on top of a Mediterranean style burrito bowl with rice or quinoa, a cucumber salad, grilled chicken, and some hummus. Yum.
Looking for another homemade salad dressing? Try my Dijon Chive Vinaigrette. If you like mustard and chives, you’re gonna love it.
- I wouldn’t use dried basil in place of the fresh basil in this recipe. Dried basil imparts a sweet flavor, and you really want the herbaceous basil flavor that you can only get from the fresh leaves.
- I can’t stand paying $2.00 for a tiny plastic case of basil leaves, so if you don’t already have a basil plant, I highly recommend you get one. Just stick it in a window, water it when the soil starts to look dry or the leaves seem droopy and you’ll always have fresh basil whenever you need it.
- 1 large garlic clove, smashed with the flat side of a knife's blade, then minced
- ¾ cup olive oil
- ⅓ cup + 1 tbsp fresh lemon juice
- 10-12 large basil leaves, sliced thinly
- ½ tsp. salt, to taste
- several grinds of black pepper
- Add all ingredients to a mason jar and shake really well, or whisk ingredients in a bowl until incorporated. Stir or shake right before serving.