My bright, herbaceous Lemon Basil Vinaigrette is the easy, healthy salad dressing recipe you’ve been looking for. This gorgeously green vinaigrette is simply made with just 8 ingredients and about 5 minutes of active time, making it easy enough for even busy weeknights.
As a dietician, I’ve found that people generally assume that if you’re eating a salad, it must be healthy. While it’s great to get extra veggies in your diet, not all salads (or salad dressings) are created equally. In fact, some salads are higher in fat, calories, and salt than a cheeseburger!
As such, I always tell my clients to make their own salad dressing. Whether it’s creamy spicy ranch, sweet maple dressing, or this tangy basil lemon vinaigrette, when you make it from scratch, you have full control over what goes into it. It’s one of my favorite ways to do salad!
Most store-bought salad dressings use cheap, inflammatory soybean oil, refined sugar or HFCS, and other additives like xanthan gum, potassium sorbate, and calcium disodium EDTA (whatever that is). When you make it at home, you can use high-quality ingredients like heart-healthy extra-virgin olive oil, fresh herbs and garlic, and a splash of honey for sweetness.
And, while health is definitely an important consideration, making sure your salad tastes good is important — because otherwise, what’s the point? This deliciously easy basil vinaigrette recipe is made with only real, whole-food ingredients and it tastes like sunshine on a plate. Seriously. You’re gonna want to put this stuff on EVERYTHING, especially my favorite grilled steak and arugula salad. 😋
Jump to:
- What is Basil Vinaigrette?
- What does it taste like?
- Why You’ll Love This Lemon Basil Dressing Recipe
- Ingredients Needed
- Substitutions
- How To Make Lemon Basil Vinaigrette Dressing
- Optional Variations & Dietary Adjustments
- Serving Suggestions
- Recipe Success Tips
- FAQs
- Homemade Basil Lemon Vinaigrette Nutrition
- Pricing Info
- Other Homemade Ingredient Recipes
- Recipe
What is Basil Vinaigrette?
My basil lemon vinaigrette is a vibrant, aromatic dressing that’s as fresh and zesty as a spring garden on a sunny day. At its heart, this salad topper is a joyful blend of fresh ingredients like basil leaves blended together with oil and vinegar (an essential part of any vinaigrette). Depending on the recipe, you may also find other fun, flavorful additions like garlic, honey, and fresh lemon juice.
Aside from tasting like a dream, this homemade basil vinaigrette is a beacon of health. Fresh basil packs a punch of vitamins and anti-inflammatory properties. Using heart-healthy oils like extra virgin olive oil provides beneficial fats that support your heart and brain health. And let’s not forget the red wine vinegar and lemon juice, which add not only a bright flavor but also contain antioxidants and may aid in digestion.
In short, this citrus basil vinaigrette is a fantastic way to add a sparkling, sunshiney dose of health to your salads, grilled vegetables, or even as a marinade for proteins. So go ahead, drizzle generously, and enjoy every bite!
What does it taste like?
Diving into a bottle of this easy salad dressing is like frolicking through a lush, verdant garden on a warm summer day. Each spoonful holds the acidity of sun-kissed lemons, the sharpness of fresh garlic, the sweetness of onion powder, the floral embrace of honey, and the freshness of basil, all wrapped in a silky, tangy blend of red wine vinegar and olive oil. It’s like a summer day in a bottle – bright, effervescent, and full of green goodness.
Why You’ll Love This Lemon Basil Dressing Recipe
- Made With Real, Easy-to-Pronounce Simple Ingredients – No funny business here! This homemade salad dressing is the real deal, so you can feel good about sharing it with your family.
- Simple & Speedy – You don’t need to be a culinary school graduate to whip up a batch of this yummy homemade vinaigrette. Just dump everything in a food processor, blitz or run on low speed until the mixture is emulsified, and toss it in your favorite salad. It couldn’t be easier!
- Spectacularly Summer-y – The cheerful combination of fresh basil and tart lemon promises to lift your spirits and brighten your meals with every drizzle. And, thanks to the magic of modern grocery stores, you can mix up a bottle whenever — even if it’s the dead of winter!
Ingredients Needed
As promised, you don’t need much to make this lemon basil vinaigrette recipe:
- Fresh Basil Leaves – The heart of our lemon basil vinaigrette recipe. If you have the option, try using lemon basil (a particular basil plant variety) for an extra burst of lemony freshness.
- Extra Virgin Olive Oil – If you have it, this is a great place to use your fancy cold-pressed finishing oil. If not, regular EVOO will still do the trick!
- Red Wine Vinegar – This boldly sour and fruity vinegar gives our basil dressing quasi-chimichurri or chermoula vibes.
- Honey – To soften out the sharp, acidic edges from lemon juice and vinegar. If possible, use local honey – I love the mildly floral undertone it brings to the table.
- Garlic Cloves – Using fresh garlic will give you the sharpest, spiciest taste. That said, feel free to swap in jarred minced garlic or garlic paste for papery skin-free convenience!
- Onion Powder – For adding the sweet, complex flavor of cooked onions.
- Salt – I used fine sea salt, so if you use kosher salt, you’ll want to use roughly double the amount, or season to taste.
- Fresh Lemon Juice – When it comes to lemon juice, fresh is definitely the way to go. It has a lighter, punchier flavor than the bottled kind.
Substitutions
Out of something? Not to worry. Here are some easy alternatives to try:
- Fresh Basil Leaves – While it won’t be the same, you’re welcome to swap in fresh tarragon (slightly anise-y), summer savory, peppery arugula, or fresh Greek oregano leaves. For an even lemonier take, swap in parsley leaves.
- Extra Virgin Olive Oil – Feel free to swap in another heart-healthy oil like avocado oil.
- Red Wine Vinegar – Try making a basil balsamic vinaigrette by subbing in either dark or white balsamic vinegar. You can also use champagne vinegar, white wine vinegar, or apple cider vinegar.
- Honey – You can also use agave syrup, maple syrup, or white sugar to taste.
- Garlic Cloves – If you’re out of fresh garlic, try using minced chives or green onions for a similar allium flavor. In a pinch, you can also use ¼ teaspoon of garlic powder per clove, but it won’t have the same sharpness as fresh.
- Onion Powder – If you only have dried onion flakes on hand, you can use 3x as much. You’re also welcome to use about ⅓ cup of chopped red, yellow, or sweet onions or shallots, though this will give the sweet basil vinaigrette a bit more sharpness.
- Salt – If you’re on a no-salt diet, try using some of the fresh lemon zest and/or some Mrs. Dash seasoning instead.
- Fresh Lemon Juice – For a fun twist, you can make a basil lime vinaigrette using fresh lime juice (also a delicious dressing)! Alternatively, you can use bottled lemon juice, but you should note that it has a bit of bitter undertone thanks to the addition of lemon essential oil. As such, you may want to add a little less, or add a little more honey to balance it out.
How To Make Lemon Basil Vinaigrette Dressing
This basil vinaigrette recipe comes together as easy as 1-2… that’s it.
Step 1: Add all ingredients to a food processor or high-speed blender and blend until smooth.
Step 2: Transfer to a jar with a lid and store in the fridge until ready to use, up to 5 days.
Optional Variations & Dietary Adjustments
As much as I love this basil vinaigrette recipe exactly as written, there are plenty of ways for you to make it your own. Here are a few ideas to get you started:
- Allium-Free – If onions and garlic are diet no-nos, try adding about ⅓ of a cup of chopped fresh fennel and a pinch or two of asafoetida.
- Added Sugar-Free – Swap in your favorite sugar-free sweetener (e.g monkfruit, stevia, or erythritol), but use it to taste. Many are much sweeter than honey or sugar.
- Balsamic Basil Vinaigrette – As I mentioned above, you can feel free to experiment with either light or dark balsamic vinegar in place of red wine vinegar. If you do, remember that both types of balsamic are sweeter than red wine vinegar, so reduce the amount of honey you add, to taste.
- Tomato Basil Vinaigrette – To double down on the summery vibes, add about a tablespoon of tomato paste to the mix.
- Basil Pesto Vinaigrette – Want a shortcut version that doesn’t require a food processor? Instead of using fresh basil and garlic, swap in a few tablespoons of your favorite basil pesto. Since most pesto is made with parmesan, note that it may not be suitable for vegans or vegetarians if you do. Also, wait to add any salt until you’ve tasted the mix — pesto is pre-seasoned!
Serving Suggestions
Once you have a bottle of this basil lemon vinaigrette, I don’t think you’ll have any trouble putting it to good use. In case you need a little inspiration to get you started, here are some of my favorites:
- Beach Day Bowls: Off to the beach to soak up the sun? Drizzle your zesty vinaigrette over a colorful quinoa salad packed with ripe cherry tomatoes, cucumbers, and avocados. It’s the perfect light, refreshing meal for a sunny day and doesn’t require any refrigeration!
- Grilled Steak Salad: Add thin slices of marinated grilled steak to a salad with basil vinaigrette, crunchy romaine, peppery arugula, juicy tomatoes, creamy avocado, crunchy cukes, red onions, and crumbled feta or blue cheese. YUM.
- Picnic Pasta Salads: Toss the garlic basil vinaigrette with cooked pasta, fresh mozzarella pearls, and sun-dried tomatoes for a fast, tangy, herb-infused pasta salad.
- Appetizers on the Fly: Make shortcut bruschetta with a mix of chopped tomatoes, onions, and feta cheese tossed in this herbaceous dressing, then spoon it over toasted crostini. So simple, so delicious!
- Speedy Dip: Mix the basil lemon vinaigrette into Greek yogurt to create a creamy, dreamy 2-ingredient dip for fresh vegetable sticks or pita bread.
- Morning Brightness: Brighten up your breakfast by drizzling over avocado toast topped with sliced radishes and a sprinkle of sea salt. What a way to start the day!
Recipe Success Tips
- Baby your basil. If you’ve just returned home with a big bunch of basil but aren’t making your dressing tonight, make sure to store it properly. Cut off the bottom ¼ inch or so of the stems and stick them in water like a bouquet. Remember: basil doesn’t like the cold, so keep it on the countertop, not the fridge.
- Propagate. If you keep a few stems of the basil in the water long enough for them to grow small white roots, you’ve just successfully propagated new basil plants! Plant them in soil, then reap the harvest all summer long.
- Buy the plant to save $. If your grocery store has the option for buying a basil plant instead of cut basil, go for it! In the long run, this gets you way more basil for your money. Just make sure to harvest the basil in a smart way so it keeps growing bigger.
- Smoosh your lemons. To get the most juice out of fresh citrus, roll it firmly on your work surface for about 10-15 seconds before slicing them open.
- Waste not, want not. Toss your spent lemon rinds and basil stems in a pitcher of water to make refreshing no-waste spa water, or keep them in the freezer for making free homemade veggie or chicken stock.
FAQs
Aside from making this honey basil vinaigrette, you can also make a batch of my almond basil pesto or make my yummy strawberry basil smoothie. Alternatively, you can chop it up and add it to a silicone ice cube tray, then top with olive oil and freeze for your own DIY Dorot cubes; mix it up into a compound butter for garlic bread or steak (it freezes well!); or dehydrate it by hanging a bunch upside down (low-tech!), or by using the oven, air fryer, or dehydrator.
This lemony basil dressing should keep well in the fridge for up to 5 days. You can freeze it if you like, but note that the vibrant green color will turn into more of a sad brown-green if you do.
It depends on the recipe. This homemade basil dressing has approximately 7 grams of carbs per serving if made as directed. You’re welcome to make a no-sugar or low-sugar version by swapping in your favorite low-GI sweetener for the honey, e.g. monkfruit.
1. Skipping the Emulsion: Without proper emulsification, your vinaigrette can separate and feel greasy. To avoid this, either use some electronic assistance in the form of a food processor or high-powered blender ~OR~ whisk the vinegar with the seasonings first, then slowly add the oil while continuously whisking until the mixture is cohesive and slightly thickened.
2. Using Low-Quality Ingredients: Since vinaigrettes are made with just a few ingredients, each one counts. Using low-quality oil or vinegar can result in a flat or unpleasant taste. Opt for good-quality extra virgin olive oil and fresh, flavorful vinegar to ensure your dressing sings with flavor.
3. Overdoing the Vinegar: Start with a lower ratio of vinegar to oil (like 1 part vinegar to 3 parts oil), and adjust to taste.
4. Forgetting to Season: Just like any dish, vinaigrettes need seasoning to enhance their flavors. Always season to taste and remember that a little goes a long way!
It depends on the recipe, but The Oregon Dietician version is made with fresh basil, fresh lemon juice, fresh garlic, honey, red wine vinegar, extra virgin olive oil, onion powder, and salt.
Homemade Basil Lemon Vinaigrette Nutrition
Each serving of this light n’ lovely salad dressing packs 267 calories, primarily from the 27 grams of total fat. But before you go calling me a liar about being “light,” remember that fat is the heart-healthy kind, thanks to the olive or avocado oil. These oils bring good-for-you unsaturated fats into the mix, supporting heart health and helping your body absorb all the goodness from your salad veggies.
Protein’s a no-show here, but that’s typical for dressings – your greens and toppings will take care of that. The dressing does have 444 mg of sodium, which is something to watch if you’re mindful of your intake. Feel free to use a salt substitute to bring this down.
Carbohydrates sit modestly at 7 grams, with a fiber gram to boot, making it a low-impact choice for your blood sugar levels. If you want to make it lower-carb, you’re welcome to use an alternative sweetener instead of honey.
Total nutritional content per serving is:
- Calories: 267 calories
- Total Fat: 27 grams
- Protein: 0 grams
- Sodium: 444 mg
- Carbohydrates: 7 grams
- Fiber: 1 gram
*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.
Pricing Info
This is what I personally paid to make this recipe:
- 1 oz fresh basil leaves: $2.39
- ½ cup extra virgin olive oil: $2.15
- 1 tbsp red wine vinegar: $0.03
- 1 tbsp honey: $0.25
- 4 garlic cloves: $0.08
- 1 ½ tsp onion powder: $0.03
- ¾ tsp salt: $0.01
- ½ tsp lemon juice: $0.01
The total comes out be around $4.95 or roughly $1.23 per serving!
Other Homemade Ingredient Recipes
Tried this recipe? Please leave a ⭐⭐⭐⭐⭐ rating in the comments below! I would really appreciate your feedback!
Recipe
Fresh Basil Vinaigrette (Easy Salad Dressing)
Equipment
Ingredients
- 1 oz fresh basil leaves
- ½ cup extra virgin olive oil (or avocado oil)
- 1 tbsp red wine vinegar
- 1 tbsp honey
- 4 garlic cloves
- 1 ½ tsp onion powder
- ¾ tsp salt
- ½ tsp lemon juice
Instructions
- Add all ingredients to a food processor or high speed blender and blend until smooth.
- Transfer to a jar with a lid and store in the fridge until ready to use, up to 5 days.
Nutrition
If you end up making this and loving it, take a photo and tag me on Instagram! I’d love to see your versions of my recipes! And feel free to rate it down below in the comment section. I would really appreciate it!
xoxo Megan
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