Lemon Basil Vinaigrette Dressing

This Lemon Basil Vinaigrette brings a burst of fresh, herby flavor to any dish and comes together in just a few minutes. I love making it when my basil is overflowing from the garden and I want something quick and lively to pair with salads or grilled chicken.

I first whipped this up on a whim when I had more basil than I could use in pasta sauce and now it is my secret for brightening up any meal without much fuss.

Ingredients

• Fresh basil leaves: Use the brightest green leaves you can find for the freshest flavor avoid any that are wilted or bruised
• Lemon juice: Freshly squeezed tastes best and gives real zippy flavor bottled lacks the depth
• White wine vinegar: Opt for a mild one to keep the dressing light select quality brands for mellow tang
• Honey: A touch of sweetness evens out the acidity try to use local honey if possible
• Garlic: One small clove finely minced it gives the vinaigrette a savory backbone use firm cloves without green sprouts
• Lemon zest: Adds intense citrus aroma make sure to zest only the yellow part for the best flavor
• Salt: Helps wake up the other flavors use a flaky or kosher salt for the purest taste
• Olive oil: Choose a smooth extra virgin olive oil with fruity notes for the silkiest finish taste before buying if you can

Step-by-Step Instructions

Make the Flavor Base:

Combine fresh basil leaves lemon juice white wine vinegar honey minced garlic lemon zest and salt in a food processor Make sure the basil is packed loosely so it blends smoothly Pulse twenty times stopping to scrape down the sides if needed You want the basil to be fine but not totally pureed at this stage

Emulsify the Dressing:

With the processor running slowly drizzle in the olive oil This helps the oil emulsify into the other ingredients creating a perfectly creamy vinaigrette Continue blending until the dressing becomes smooth and all the basil bits are incorporated Taste and adjust seasoning if needed

Serve or Store:

Pour the finished vinaigrette into a clean glass jar Use right away to dress salads roast vegetables or toss with warm grains For later use keep the jar in the refrigerator tightly sealed for up to four days If the dressing separates just shake or whisk before serving

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Fresh basil is my absolute favorite herb in the summer every time I tear those leaves the fragrance reminds me of picking them with my sister in our backyard garden One bite of this vinaigrette and I am right back there

Storage Tips

For the best flavor and color store your vinaigrette in an airtight glass jar in the refrigerator It will keep well for up to four days After this the basil starts to lose its vibrant green color and taste Always give it a shake before using because natural separation may happen

Ingredient Substitutions

If you run out of white wine vinegar try using champagne vinegar or apple cider vinegar for a mellow tang For even more lemony punch add an extra teaspoon of lemon zest and a little more honey if you like it sweeter Try agave syrup if you prefer a vegan option or replace fresh basil with flat leaf parsley for a milder twist

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Serving Suggestions

This tangy vinaigrette shines on classic spinach or kale salads It is especially delicious tossed with quinoa or farro salads and makes a quick marinade for shrimp and chicken Try drizzling over roasted vegetables or spoon a bit over sliced avocado for a fast lunch

Cultural and Historical Context

Lemon and basil together have a long history in Mediterranean and American cuisine The pairing balances bright citrusy tartness with sweet herbaceous notes a classic combination in summer kitchens Whether you want to dress a simple salad or add pep to a grain bowl this vinaigrette feels timeless

Frequently Asked Questions

→ What type of basil works best for this vinaigrette?

Fresh sweet basil is preferred for its tender leaves and classic flavor, but other varieties like lemon basil can add extra zest.

→ Can I substitute another vinegar for white wine vinegar?

Yes, champagne vinegar or apple cider vinegar adds a nice acidity. Avoid balsamic as it may muddy the bright flavors.

→ How long does homemade vinaigrette last in the fridge?

Store in an airtight container and use within 3-4 days for best color and flavor.

→ Can I make this without a food processor?

A blender works well. Finely chopping the basil by hand is possible, but yields a coarser dressing.

→ Is it good as a marinade for proteins?

Absolutely! The acidity and fresh herbs pair perfectly with chicken, fish, or tofu before grilling or roasting.

→ What salads go well with this vinaigrette?

Try it over baby spinach, kale, mixed greens, or toss into quinoa or orzo salads for a zesty lift.