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Lemon basil vinaigrette is super bright and has that garden-fresh taste that makes any meal pop. I usually whip this up when the basil outside is going wild and I want something speedy to top salads or grilled chicken.
I came up with this one day because I was swimming in basil but tired of pasta. Now it’s my go-to when I want something to jazz up a meal without a bunch of effort.
Fresh Ingredients List
- Olive oil: Go for a fruity extra virgin kind for the smoothest result give it a taste first if you can
- Salt: Toss in some flaky or kosher salt to make everything pop
- Lemon zest: Scrape just the yellow part to get the best punchy aroma
- Garlic: Use one little clove minced real fine you want it to blend in without any harsh bite
- Honey: Drizzle in to mellow out the sharp flavors local honey is extra nice
- White wine vinegar: A mild one keeps things tasting light pick your favorite bottle for a gentle zing
- Lemon juice: Squeeze your own for the brightest tang skip the bottled if possible
- Fresh basil leaves: Grab the most vibrant ones skip anything brown or floppy for best flavor
Simple Prep Steps
- Serve or Store:
- Tip the vinaigrette into a clean glass jar. Pour over salads, grains, or roasted veggies, or keep it cold in the fridge for up to four days. If it looks separated, give it a shake or whisk before using. Use it on the same day for the freshest taste or save for later if you’re prepping ahead.
- Emulsify and Blend:
- Turn your food processor on and slowly stream in the olive oil. This helps everything come together and look creamy. Keep blending till you can’t see any big basil bits. Taste and see if you want more salt or anything else mixed in.
- Mix Up the Base:
- Pop the basil, fresh lemon juice, vinegar, garlic, honey, salt, and zest into your food processor. Don’t push the basil down too tight so it breaks down nicer. Give it around twenty pulses. Scrape the bowl if some stuff isn’t mixing, and don’t make it totally smooth yet.
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Basil just smells like summer to me. Tearing up those leaves always takes me back to picking them with my sister out in the yard. One forkful with this dressing and it feels like we’re right there again.
How to Store
Stash your vinaigrette in a well-sealed glass jar in the fridge to keep it at its best. It'll stay tasty and bright for about four days. After that the green fades and it won’t taste as fresh. Since it might split a bit in the cold always shake before you pour.
Swap Options
No white wine vinegar? Go for apple cider or champagne vinegar for a soft tang instead. If you’re after extra lemon action, toss in more zest and a little extra honey for sweetness. To keep it vegan, use agave syrup in place of honey or switch out the basil for flat leaf parsley for a gentler flavor.
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Serving Ideas
This punchy vinaigrette loves simple spinach or kale salads. It’s awesome drizzled on quinoa or farro, plus it’s great as a fast marinade for shrimp or chicken. Try it on roasted veggies or spooned over some sliced avocado for lunch in a pinch.
Background and Origins
Putting basil and lemon together has roots in Mediterranean and US cooking, and for good reason. Lemon gives tartness while basil brings a sweet, herby note—makes sense people keep using it in summertime kitchens. It works whether you want to dress greens or splash flavor on grains, and the combo never gets old.
Common Recipe Questions
- → Which kind of basil is best for this vinaigrette?
Go for fresh sweet basil if you can since it's super tender and gives classic flavor, but lemon basil is fun for extra tang too.
- → Can I use a different vinegar instead of white wine vinegar?
Sure thing. Both champagne vinegar and apple cider vinegar work great. Just keep away from balsamic since it’ll dull those lively flavors.
- → What's the fridge life of homemade vinaigrette?
Stash it in a closed jar or bottle and use it up within 3 or 4 days for color and taste at their best.
- → What if I don’t have a food processor?
No worries—a blender does the trick. You could hand chop the basil super fine, but your dressing will stay a bit chunkier.
- → Is this tasty for marinating proteins?
Definitely! The lemony zip and herby hit work awesome on fish, tofu, or chicken—especially before hitting the grill or oven.
- → What salads does this go with best?
Pour it on kale, spinach, or mixes of greens, or toss it with orzo or quinoa salads for a little zing.