Lemon Basil Vinaigrette Recipe
A fresh, zesty dressing that brings bright, herbaceous flavor to any spring salad. Quick to make and full of vibrant ingredients!
Servings: 10 servings
Ingredients
- ¼ cup fresh basil leaves thinly sliced
- 1 small garlic clove finely minced
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- ½ cup extra-virgin olive oil
- ¼ teaspoon sea salt
- 1 teaspoon honey optional for a touch of sweetness
Instructions
- In a small bowl or jar, whisk together the basil, garlic, lemon juice, lemon zest, and Dijon mustard until well combined.
- Slowly drizzle in the olive oil while whisking to emulsify the dressing.
- Stir in the sea salt, and add honey, if using, to balance the acidity.
- Taste and adjust salt, lemon juice, or honey as desired.
- Storage Tip: Store in a sealed jar in the fridge for up to 3 days. Shake well before using.
- This vinaigrette pairs beautifully with spring vegetables, soft cheeses, grilled veggies, and delicate greens.
Notes
Top Tips:
- Use fresh basil – For the brightest flavor, use tender, vibrant basil leaves (not bruised or wilted).
- Mince garlic finely – A fine mince ensures it blends smoothly and doesn’t overpower the dressing.
- Emulsify properly – Whisk the lemon juice, zest, mustard, and garlic first, then slowly add olive oil to create a creamy, well-blended vinaigrette.
- Add honey to balance – A touch of honey softens the acidity from the lemon and brightens the basil.
- Make ahead – The flavor improves slightly as it sits. Just shake or stir well before serving.
- Double the batch – This dressing keeps well in the fridge for up to 3 days—perfect for tossing on other salads or drizzling over roasted veggies!
Nutrition
Serving: 10g | Calories: 99kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 64mg | Potassium: 8mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 32IU | Vitamin C: 2mg | Calcium: 3mg | Iron: 0.1mg
