Drizzle this basil salad dressing over sliced tomatoes or cooked green beans. Or toss it into a grain salad for a pop of fresh summertime flavor. Source: EatingWell.com, March 2018

Katie Webster


Ingredient Checklist


Instructions Checklist
  • Combine shallot, basil, oil, vinegar, honey (or agave), mustard, pepper and salt in a blender. Puree until smooth.



To make ahead: Refrigerate for up to 5 days. The vinaigrette will discolor, but will remain flavorful.

Nutrition Facts

96 calories; 9.4 g total fat; 1.3 g saturated fat; 120 mg sodium. 28 mg potassium; 2.7 g carbohydrates; 0.1 g fiber; 2 g sugar; 0.2 g protein; 227 IU vitamin a iu; 1 mg vitamin c; 4 mcg folate; 9 mg calcium; 4 mg magnesium; 2 g added sugar;

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
I have an Aerogarden a hydroponic system. I grow basil year round and I always have an abundance so I'm constantly looking for ways to use it up. This recipe is awesome! I use lemon juice instead of the red wine vinegar and I add a piece of fresh ginger. It is wonderful on salads or when used as a marinade or grilling sauce for vegetables fish/seafood and chicken. Read More
Rating: 5 stars
Seriously amazing flavor. I love this dressing on salads over grilled veggies or drizzled over chicken/steak/shrimp. AKA I'll put it on just about anything -- it's that good. Read More