Basil Lemon Vinaigrette
This is an easy recipe for a delicious and light basil lemon vinaigrette. It is good as a dressing on salads, on roasted vegetables, mixed with some cooked white bean, or even on baked chicken. This is a great dressing in the spring and summer seasons. I am already making this recipe in March since I live in a warmer area, but as long as you are able to get access to high quality fresh basil, this basil lemon vinaigrette is tasty all year around.
Ingredients
Basil This is the star if the show! Make sure you get the freshest and most fragrant leaves. You can leave the thinner and more tender stems on; however, remove the hardier and woodier stems.Shallot Gives the dressing some depth. Shallots have a milder and sweeter flavor; however, if you would like to, you can use a fourth of a yellow onion.
Garlic Adds a savory element to the dish.
Extra Virgin Olive Oil When choosing a good olive oil look for a harvest date. Try to find one that has been harvested in the last year.
Champagne Vinegar Using champagne vinegar over white wine vinegar gives the dressing less of an acidic taste and keeps the bright flavor of the dressing.
Lemon Juice For this I recommend juicing a fresh lemon. Choose a lemon that is not too firm (underripe) and not too soft (overripe). A ripe lemon should also have a pleasant and fruity scent.
Honey Adds a bit of sweetness to the dressing. Feel free to substitute with maple syrup if you prefer or if you are trying to make this recipe vegan friendly.
Salt Use a finer salt as it will blend into the dressing easier.
Fresh Ground Black Pepper Try to use fresh black pepper as it will have more flavor and aroma.
Crushed Red Pepper Flakes Optional. Will add a bit of a kick to the dressing.
Basil Lemon Vinaigrette
Servings: 2
Ingredients
- 3 cups Basil leaves
- 1 Small Shallot
- 1/4 cup Extra Virgin Olive OIl
- 1 Ea. Garlic Clove
- 2 Tbsp Lemon Juice
- 2 Tbsp Champagne Vinegar
- 1 Tbsp Honey
- 1/2 tsp Salt
- 1/4 tsp Fresh Ground Black Pepper
- ¼-½ tsp Crushed Red Pepper Flakes (Optional)
Instructions
- Optional. If you are using lower power blender or food processor, chop the basil, shallot, and garlic.
- Add all ingredients to food processor and blend until smooth and combined
- Serve with your favorite lettuce greens, roasted vegetables, legumes, chicken, or white fish.
Tips and Tricks
- As mentioned, if you are using lower power blender or food processor, chop the basil, shallot, and garlic prior to blending. I had to use this method when using my old inexpensive food processor for ease in blending and better results.
- One batch of this recipe might not be enough ingredients for some larger blenders. I had to make two batches of this recipe to easily blend it in my Vitamix.
- This recipe is best fresh. It will stay good in the fridge for about three days.
Serving Suggestions
- This Lemon Basil Vinaigrette goes great with most summer salads. It is also delicious in a leafy green salad. Gem lettuces, red leaf lettuce, butter lettuce/Boston lettuce, and mixed greens are all wonderful lettuce choices for this dressing.
- This vinaigrette pairs well with most cooked white beans or Italian beans such as cannellini or cranberry beans.
- You can also try using this as a sauce for baked or poached chicken.
- Additionally this lemon basil vinaigrette pairs well as a sauce or dressing for light and flakey white fish (such as Sol, Red Fish, Tilapia) or salmon.
