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!
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:
- Bruschetta Bar
- Heirloom Tomato Tart
- Tomato Basil Pasta with Burrata
- Grilled Romaine Salad
- Cheesy Monkey Bread
- Basil Parmesan Grilled Corn
- Loaded Power Salad
- Chicken Shish Kebabs
- Melon Caprese Skewers
- Sweet Corn and Basil Pizza
- Goat Cheese and Roasted Beet Salad
- Three Cheese Stromboli
- Burrata Tomato Salad
- Three Cheese Pizza
- Polenta Bar
- Grilled Salmon Skewers
- Double Decker Italian Turkey Burger
- Roasted Spaghetti Squash
- BLT Bar
- Green Monster Salad
- Charred Tomato Pesto Pizza
- Spring Pea Pizza
- Basil Vinaigrette Pasta
- Summer Turkey Meatballs – the recipe itself doesn’t call for the basil vin but I tried it on it over the week and OMG IT IS EVERYTHING
Simple Basil Vinaigrette
Ingredients
- 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
Instructions
- 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
such a bright beautiful green! i love the color…not to mention the flavor is heavenly 🙂
This sounds wonderful – I love anything green – especially with some vinegar – oh yum!
Keep me posted on your San Diego plans!! 🙂
This vinaigrette looks great. I am with you. Sadly no green thumb but a fine appreciation for those who do 🙂
Yep Gaby, my vote is to absolutely bath in this. Absolutely.
l.o.v.e.
I am cursed with a black thumb too. I am even shocked if I can keep a cacti alive.
Simply fabulous!
Love basil, love balsamic. The red pepper flakes seem like they would provide an wonderful kick of flavor. This is a MUST try.
I’m not sure I could drink the bottle, but I bet I could do some damage to it with a loaf of bread and a spoon!
This is a brilliant idea. I looove basil!
Love Herbs – and that would be Herbs with an H rather than ‘erbs!!! And I’m sure you could grow a pot or two of herbs – really all it takes is a little watering and some sunlight!
Mmmm, I can’t get enough of basil this year! This looks fantastic. I can’t wait to give it a try when I get enough basil 🙂
This looks amazing! Thanks for sharing!
MMM! MMM! Yum this is Delicious!!! Thanks for all your great recipes!
Basil is one of my favorite herbs – I use it whenever I can and I’m absolutely in love with this vinaigrette! YUM!
Can’t wait to meet you this week!
What brand do you recommend for the olive oil and the wine vinegar?? Thank you!!
any kind you want!! I have a ton of red wine vinegar + olive oil from trader joes! But it’s really up to you 🙂
Thank you. This would be my first ….Love TJ.
Mmmm, loving these photos! Great job Matt and Adam 🙂 And this recipe looks soooo good. Might be a fun dressing for a potato salad!
This might be a strange question…but could/would you freeze this? Thanks!
you absolutely could freeze this!! just like you would a pesto 🙂
thanks!
Yah, this needs to happen, asap!!! Can’t wait to try it!!
This sounds like a deliciously light dressing that is perfect for summertime! I will need to incorporate this into my summer salads and maybe even pastas.
Thanks for a great post! But I have one question; How this had calories? Eliza.
I just made this in prep for the Pesto Broccoli dish and WOW… I can tell that I have a lot to look forward to!