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
Can’t wait to try this on EVERYTHING! I’m going to make a nice big mason jar full of this, your chipotle salsa, and green goddess dressings 🙂 How long do you think this and your other dressings would keep in the fridge?
about a week or so!
The recipe says 3 days?
3-5!! you’re safe
Used this as the dressing for a pasta salad with shredded carrot marinated artichoke hearts diced red and green bell pepper. It was the hit of the potluck. Thank You!!
Hi Gaby,
My husband HATES vinegar – any suggestions on what I can use in place of the red wine?
Thanks,
Fonda
Hi, I made this using lemon juice instead and it was delicious
I’m loving this recipe! This is my second time making the vinaigrette, it’s a great use of that basil in the fridge that goes bad so quickly. Speaking of that, do you have any tips on storing herbs so they last longer? Thanks, Gaby!
herbs are so fickle!! I just use them within 2-3 days when I get them so they don’t go bad
The Debbie’s products (green bags and boxes) work really well to prolong storage. I label a pint green box and store basil clippings on an upper fridge shelf (warmer there) until needed. Served the basil vinaigrette on poached then sliced chicken breasts.–delicious and healthy.
Freeze in ice cube trays
Store basil on the countertop rather than the fridge and it will last longer. It usually doesn’t like cold or moisture so I’ll loosely wrap in some paper towels and put in a ziptop bag or tupperware. Parsley, mint, and cilantro I rinse, pat dry and put them in a mug or glass with a couple inches of water so that the stems are sitting in the water. I then put a large gallon sized zip top bag over the top so that it’s covering the greens – they last so much longer this way!!
Forgot to mention that the ones in water (cilantro, parsley, mint) I store them as described and put in the fridge.
I have some success trimming the ends & then placing the basil in a glass of water to cover stems & refrigerate.
I don’t have a shallot. Should I substitute with something or will it work fine without?
you could use a 2-3 tablespoons of chopped yellow onion!
When you say one shallot, is it one whole shallot or just a clove?
1 small shallot!!
Made this last night with the green monster salad plus shrimp!!! My taste buds were exploding in my mouth! Delicious! I’ve already had it today for lunch!!
In LOVE with this stuff! Can i freeze what’s leftover if I plan on using it the following week? Thanks!
Why do you remove the basil stems if you’re going to blend the basil into a puree? The stems still have the same great basil flavor.
I just take the bottom parts off – I like the consistency better! But you’re more than welcome to leave them on
David Lebowitz had the same dressing on his site as well. I guess great minds think alike.
Hi Nancy! His is slightly different and was posted 2 years after mine went up. But it’s so good, I’m glad there are varieties across the web! The more the merrier.
Perfection!
Love this. It’s so versatile. I made a version using tarragon a few weeks ago. It was good.
This looks and sounds so good. I love basil and could eat it on/in just about anything. I definitely need to try this vinaigrette out.
I have been playing with olive oils in my Basil pesto. I bet lemon olive oil might be awesome. I will be making this soon!
LOVE the flavors in this!! Such a great way to use fresh basil this season!
YAS! I have so much basil right now. This is perfect. Love the bright green hue!
So versatile! It sounds AMAZING.
That color is serious and I know the flavor will be too 🙂
so what you’re saying is that if I make this dressing you will make me all those dishes ? May be a week long visit is required. On my way! 😉
Obsessed with this vinaigrette! you could truly put it on anything! LOVE the video 🙂
This is SO delicious! And it is really good on grilled veggies – I lightly brush with olive oil, add a small amount of salt and pepper… grill then toss with this amazing vinaigrette when I pull them off the grill…a new fave at this house. Thank you for sharing!
Can’t wait to try this especially with the pizza recipe! Can I ask what brand of blender you used in the video? It looks great!
Thanks,
Denise Fairley
dfairley50@aol.com
Vitamix!
Made it and mine turned extremely bitter and sour. NO idea why
weird!! did you try the basil raw before making it? did the garlic smell funny?
If I make a bit too much will it store in the freezer okay?
totally!
I found this recipe from the Salmon Skewers and it is AMAZING! Also used it on tomatoes and mozzarella instead of basil leaves. This one is definitely staying in the summer rotation!
COuld I use apples cider vinegar instead?
totally!
I made this last night and it was so incredibly delicious! Very simple to put together. I like garlic flavor and added an extra clove. Additionally, I didn’t have any red wine vinegar on hand, but had white wine vinegar and substituted that. It still turned out wonderful! Will be making this again soon!
Have a big basil plant and wasn’t sure what to do with it all – this is a fabulous reason to grow more basil. Love the recipe on our turkey burgers we had for dinner last night. Addictive!