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.

Katie Webster
Source: EatingWell.com, March 2018


Recipe Summary

5 mins
5 mins


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; protein 0.2g; carbohydrates 2.7g 1% DV; exchange other carbs; dietary fiber 0.1g 1% DV; sugars 2g; fat 9.4g 14% DV; saturated fat 1.3g 7% DV; vitamin a iu 227.1IU 5% DV; vitamin c 0.9mg 2% DV; folate 3.6mcg 1% DV; calcium 9mg 1% DV; iron 0.2mg 1% DV; magnesium 3.6mg 1% DV; potassium 28.2mg 1% DV; sodium 119.8mg 5% DV; added sugar 2g.

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