Basil Vinaigrette

Basil Vinaigrette

2 Reviews
From:, March 2018

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.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 1 small shallot, peeled and quartered
  • ½ cup loosely packed fresh basil leaves
  • ¼ cup extra-virgin olive oil
  • 3 tablespoons red-wine vinegar
  • 2 teaspoons honey or agave syrup
  • 2 teaspoons Dijon mustard
  • ½ teaspoon ground pepper
  • ¼ teaspoon salt


  • Prep

  • Ready In

  1. 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 information

  • Serving size: 2 tablespoons
  • Per serving: 96 calories; 9 g fat(1 g sat); 0 g fiber; 3 g carbohydrates; 0 g protein; 4 mcg folate; 0 cholesterol; 2 g sugars; 2 g added sugars; 227 IU vitamin A; 1 mg vitamin C; 9 mg calcium; 0 mg iron; 120 mg sodium; 28 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 2 fat

Reviews 2

August 10, 2018
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By: Spyce
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.
April 03, 2018
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By: Victoria Seaver, M.S., R.D.
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.
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