Over the past couple of summers I’ve been splurging on basil oil (I can’t get enough of the stuff) — a simple blend of olives & basil made locally that we drizzle over sliced summer tomatoes (maybe with some plump burrata or creamy hummus, avocado wedges and garlicky queen olives in the mix – never enough olives) – your basic mediterranean dream.
fresh, light & vibrant ~ this vinaigrette is inspired by my love of herby infusions and appreciation for fuss-free al fresco dining.  Here’s a little more on how to make the best of it:
Ways to Enjoy this Lemon Basil Vinaigrette
- drizzled over fresh tomatoes, warm green beans, carrots, corn on the cob (!) or any seasonal favorite
- used as a dressing in green, grain & pasta salads tip: blend into your pasta while it’s still warm for maximum absorption
- mixed in with rice or quinoa (start with couple tablespoons) — your life will never be the same again!
- brushed onto your grilled proteins
- drizzled over avocado toast, eggs, baked potatoes and tomato sandwiches (any sandwich)
- served as a dip with fresh crudités
Getting the Oil/Vinegar Ratio Right
The most commonly cited ratio of oil to vinegar/acid in vinaigrette is 3:1 — but, tastes vary, often geographically.  Some, preferring a more tangy/tart flavor lean more towards a 2:1 ratio (hello my fellow salt & vinegar loving QuĂ©beckers).  Although there was a time when I’m pretty sure I drank vinegar straight up (no need for anything else), yikes, I would say that my current sweet spot is somewhere in between – slightly more tangy than 3:1 but not quite 2:1.  You can play around with these levels to see what suits you best; the recipe will guide you.
Mustard
Mustard not only tastes good in this vinaigrette, it’s also an excellent emulsifying agent – helping to avoid separation between the oil & lemon/vinegar and keeping the mixture together as a cohesive blend.
Shallots – Les Ăchalotes Â
You don’t want to skip the shallots! When marinated in vinegar, shallots soften (they will not have the same over-the-top sharpness of traditional onions) and will add a ton of flavor to this vinaigrette, giving it more depth and just the right bite.
The Vinegar
For the acid, fresh lemon paired with a touch of honey and a classic sherry vinegar (not to be confused with sherry cooking wine) is my favorite combo. Â Red wine vinegar makes a good substitute and failing that, apple cider vinegar would be my runner up.
Of course, basil is the star of this recipe so finding the freshest batch will really allow this vinaigrette to shine.
As part of my spring cleaning drive (happens at least every fourth year), I’ve been cleaning out the old jam jars — you know the ones at the very back of the top shelf of the fridge that you buy for Christmas and use once? They make wonderful repurposed condiment/dressing containers, so pretty to look at in the fridge too, makes me happy.
Hope you enjoy; would love to hear how you use it if you give it a go!
- 2 cups loosely packed fresh basil leaves (without stems)
- ½ shallot about 2 Tbsp worth), coarsely chopped
- 1 garlic clove (or more to taste), chopped
- ½ cup olive oil
- 2 Tbsp lemon juice
- 1 Tbsp + 1 tsp sherry vinegar (not sherry cooking wine!) or red wine vinegar (start with ½ Tbsp if you prefer less tangy/tart, you can always add more)
- 2 tsp honey
- 1 tsp old style grainy dijon mustard (I like Maille)
- ½ tsp salt (or to taste)
- fresh cracked pepper to taste
- Place all ingredients in food processor or blender and blend until smooth (I don't go as far as velvet smooth, I like seeing traces of basil flecks, but up to you!) stopping to scrape down the side as needed.
- Taste the vinaigrette and make any adjustments desired - sweet, salty, sour, etc.
- If the mixture is a little thicker than you'd like, simply add a small amount of water incrementally (or oil as preferred) until desired consistency is achieved.
- Transfer vinaigrette to a serving vessel or store in an airtight container in fridge - it should last well in fridge for a week or longer.
gotta love recycled glass jars
First of all, I’m so jealous of your lemon tree. How beautiful is that!?
What a fabulous vinaigrette. I love herb concoctions and when you grow your own, it taste so much better. My husband just came in with a collection of freshly picked chives, parsley and sage for our dinner tonight. My basil plants are big enough yet to pick a “batch”, but I can’t wait until they are. This vinaigrette is a great use of such an aromatic and versatile herb. Pouring it over burrata or feta – oh yea – I could go along with that easy.
This vinaigrette is DELICIOUS. Have used it as a dressing with grilled chicken salad, like pesto only better, and mixed with mayo to have on tomato sandwiches, both were amazing! This will be a regular in the fridge through the summer, it’s so easy to make too. Â Thanks so much!!Â
I am so delighted to receive your feedback, thanks so much for dropping in to let me know how this went and for sharing how you used the vinaigrette — mixing some with mayo for a sandwich is brilliant! Trying that this week, thank you! (yes, very similar to pesto, like a tangy-briny cousin :)
At first I thought it was a drink….it looks so beautiful! I’ve been making vinaigrettes for long long years and would have never thought of mixing basil into them! It’s such a fantastic idea! I’ll try it first on tomatoes, I think.
I also love sherry vinegar! By the way, have you ever tasted malt vinegar? It’s fabulous too!
Hi Sissi! adding fresh herbs to vinaigrette brings it to a whole other level especially this time of year with everything growing and in abundance, it’s the perfect time to experiment; hope you love. Malt vinegar is a gift from the heavens :)) it is our go-to for home fries (i always have a stash), x
Confession: I too, could drink vinegar as a kid, loved the stuff! But now itâs come back to haunt me, still love the flavours in dressings but need to limit my consumption.
I bought a basil plant for my kitchen window sill for the winter and just loved having one of my favourite herbs at armâs reach. The dressing is beautiful, colour is so fresh and vibrant. My favourite of your suggestions has to be the drizzled over tomatoes and plump burrata…OMG!!! Maybe as a base for a âgreenâ pizza or flatbread!
the vinegar love is real :)) what a great idea for a green pizza Eva, love that!