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Basil Vinaigrette with Fresh Lemon

A bright, fresh basil vinaigrette made with lemon, olive oil, Dijon, and garlic. Perfect for salads, vegetables, grain bowls, and more.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 servings
Course: Dressings, Sauce
Cuisine: American, Mediterranean
Calories: 84
Ingredients Equipment Method Notes

Ingredients
  

For the basil vinaigrette
  • 2 cups fresh basil leaves packed
  • 1/2 cup extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon Dijon mustard
  • 1 small garlic clove minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon honey optional
  • 1 to 2 tablespoons water as needed to loosen

Equipment

  • 1 small food processor or blender
  • 1 Measuring cups and spoons
  • 1 citrus zester
  • 1 jar or airtight container for storage

Method
 

Make the dressing
  1. Add the basil leaves, olive oil, lemon juice, lemon zest, Dijon mustard, minced garlic, salt, black pepper, and optional honey to a small food processor or blender.
  2. Pulse several times, then blend just until mostly combined, keeping the texture slightly rustic rather than fully smooth.
  3. Scrape down the sides and taste. Add a little more lemon juice for extra brightness if desired.
  4. Blend in 1 tablespoon of water at a time as needed until the dressing reaches your preferred consistency.
  5. Transfer to a jar or small bowl and let sit for 5 minutes before serving. Stir or shake before using.

Notes

Do not over-blend if you want the freshest basil flavor and a rustic texture. Store refrigerated for up to 3 days and let sit at room temperature briefly before serving if the oil firms up.