Basil Vinaigrette (And 20+ recipes to use it!)

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Hands down one of the most popular creations here – My Simple Basil Vinaigrette Recipe. Not even exaggerating, it’s the best vinaigrette in the world and it’s going to make your recipes THAT much better!

Simple Basil Vinaigrette

I’m all about taking a shortcut in the kitchen every now and then – and that is exactly what this Basil Vinaigrette allows me to do! It’s my go-to basil salad dressing (and has been since I first posted it in 2014) for all of my favorite summer meals and you’ll be seeing it make an appearance in a few recipes over the next several weeks as I try to stretch out this California summer until November 🙂  I whip up a batch of Basil Vinaigrette every few days and keep it on hand for anytime I’m in a pinch and need to eat something STAT. (because, like I’ve said before, no one wants to see me when I’m Hangry) It’s not a pretty picture. Watch the Basil Vinaigrette video below to see how easy it is and then make it STAT!

AND – you guys asked for it on Insta live recently. Here are a billion ideas on how to use the basil vinaigrette recipe:

Easy Basil Vinaigrette

Simple Basil Vinaigrette

5 from 26 votes
The most delicious basil vinaigrette you'll ever encounter! Add it to veggies, chicken, fish, steak, pasta, salad dressings.... skies the limit! You'll want to slather it on everything all summer long.
Prep Time 5 mins
Total Time 5 mins
Course Side Dish
Cuisine Italian, Mediterranean, American
Servings 10 people


  • 1 shallot roughly chopped
  • 2 cups tightly packed fresh basil leaves stems removed (about 4 ounces)
  • 1 clove garlic
  • 1/2 teaspoons red pepper flakes
  • 1/2 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon kosher salt


  • Combine all the ingredients for the basil vinaigrette in a high powered blender and blend for 60 seconds until very smooth.
  • Taste and adjust salt and pepper as needed. Serve immediately. Or you can refrigerate the vinaigrette for up to 3-5 days.

Photo by Matt Armendariz // Food Styling by Adam Pearson // Recipe by What’s Gaby Cooking


  1. 5 stars
    Easy to make and absolutely delicious. I want to spread this on EVERYTHING! Just made caprese panini and smeared them with this vinaigrette. They were a quarantine lunchtime hit!

  2. 5 stars
    Love, love, love this vinaigrette especially because when I have fresh basil that I grow & want to use up. Just delightful! I highly recommend making this recipe.

  3. 5 stars
    Made the basil vinaigrette and it’s delicious! Added it to orzo and fresh peas with parmesan cheese.

  4. 5 stars
    I attempted to make this in my viatmix but it didn’t blend well. Anyone else have trouble with that? Any recommendations?

    1. sometimes the vitamix blender base is too wide so you need to double the recipe so it takes up more room

  5. 5 stars
    I am totally addicted to and in love with this Basil vinaigrette!!!! I have put in and on everything!!! Need a dip for tots? This and mayo, tomato sandwich? add it, eating random leftovers out of the fridge? Dip it in this!!!! Tomato soup? Drizzle some it and don’t forget to dip your grilled cheese in it!!! Sooooo good!!!!! Great on everything!!!!

  6. Hi Gabby,
    Gonna make this for the first time! Are you using extra virgin olive oil? And I know you said use a blender but can i use a food processor and pulse really well? Looking forward to making this!

    1. any olive oil works that you LOVE the flavor of. And you might need to double the batch to make it work in the food processor

  7. 4 stars
    I had a lot of basil to use up from my CSA box this week which was perfect because I have been wanting to try this recipe ! So good! I used my immersion blender and added a little extra vinegar and it was perfect.

  8. 5 stars
    So delicious! I have put it on chicken breasts both before we put them on the grill and then after. I have also used this on salads. What a fun way (besides pesto) to use my basil!

  9. 5 stars
    This was very fresh and super delicious. I had a batch of basil from my garden and gave this a try. I thought it would be too much salt, but it was perfect! I liked the heat from the red pepper flakes too. Love your recipes!

  10. Could you substitute avacado oil for olive oil? If so do you think it would change the flavor in a bad way?

  11. 5 stars
    This dressing was amazing! I could put this on cardboard and eat the cardboard!! I added walnuts, lemon juice, and some zested lemon peel. I used this on spinach and cucumbers. I topped the salad with pine nuts and black pepper

  12. 5 stars
    This is the secret to life, key to success, so good!!! Would put this on just about anything and it makes me feel fancy. Looking for hot tips on how to get the last drops out of my vitamix.

  13. Anytime I see a recipe for some number of shallots I am stymied by how much that means. I know what a single shallot is, of course, but the ones available here in Southern California can vary in size to the point that some are easily twice as big as others. So, could you recommend an amount by weight or volume to help me out?


  14. 5 stars
    Made this dressing tonight to go along with your power salad. How has this not been in my life ?!?! 10/10 You are the BEST Gabby!!!

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