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
Does this freeze well?
yes it does!
I defrosted pesto sauce could I just add vinegar to it to make this vinaigrette?
it would be similar!
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!
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.
Made the basil vinaigrette and it’s delicious! Added it to orzo and fresh peas with parmesan cheese.
I attempted to make this in my viatmix but it didn’t blend well. Anyone else have trouble with that? Any recommendations?
sometimes the vitamix blender base is too wide so you need to double the recipe so it takes up more room
Soooo good & fresh!!
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!!!!
Could I use a food processor if I do not have a blender for this?
yes but pulse the crap outta it so it gets finely pulverized
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!
Thanks!
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
Can I use Apple cider vinegar or balsamic!?
apple cider would be my preference!
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.
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!
I just made this delicious recipe and it’s a KEEPER!
Can I replace shallots with yellow onion or will the taste just be too different??
used 2 tablespoons of chopped yellow onion
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!
I’m obsessed!!!!! So good. Thank you!!
Could you substitute avacado oil for olive oil? If so do you think it would change the flavor in a bad way?
absolutely would work!
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
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.
Could you sub lemon for vinegar??
yes!
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?
Thanks!
2 TABLESPOONS, CHOPPED!
Right now! Put this on everything. Killer!
I freeze the vinaigrette in candy molds and have on hand at all times
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!!!
Could you make a large batch of the basil vinaigrette recipe and freeze it?
Just saw people are freezing the basil vinaigrette recipe! No need for a reply!
i made this today and it tastes muddy? what did i do wrong?
muddy!! that’s so odd! Maybe your basil?
How long does it stay good after making it?
it says on the last step of the recipe instructions!
Another thing that my husband and myself cannot live without its beyond good!
which brand of red wine vinegar do you prefer?
the one from Trader Joes!