This quick lemon basil vinaigrette recipe uses fresh basil and lemon juice for a bright dressing that's great on your favorite salads, grain bowls, and more!
This lemon basil vinaigrette shines during basil season, offering a vibrant, herb-packed punch that bottled options just can't match. Light, bright, and endlessly customizable, it's a go-to whenever you're craving a fresh burst of flavor.
Ingredients
Find a full ingredients list with exact quantities in the recipe card below.
- Fresh basil is the star here! The recipe calls for 1 packed cup, but the exact amount is very forgiving - use more or less to suit your tastes.
- Extra virgin olive oil. The olive oil flavor does come through here, so use one you really like! We recommend fresh, high quality extra virgin olive oil (we love EXAU olive oils).
- Dijon mustard acts as an emulsifier, which keeps the dressing from separating, and adds some extra depth of flavor.
Step by step photos
Add basil, lemon juice, olive oil, dijon mustard, and a pinch of salt to the blender. Blend until it's smooth. That's it!
Equipment note: We found a bullet-style blender created the smoothest purée for this vinaigrette. An immersion blender or full-size blender will also work. If your full-size blender is fairly large, you may want to double the recipe to get a smoother finished dressing.
Notes and FAQs
Lemon basil vinaigrette can be stored in an airtight container in the refrigerator for up to 5 days. It will thicken in the fridge as the olive oil solidifies - this is okay! Let the dressing sit on the counter for 5-10 minutes and then stir well to loosen it up again. A splash of warm water can also be used to thin the dressing out a bit.
Swap some or all of the basil for chives, parsley, or mint, or use your favorite herb blend. Use red wine vinegar, white wine vinegar, or apple cider vinegar instead of lemon juice if you like. Add some garlic, shallot, or grated parmesan when blending for an extra little flavor.
We love this dressing over green salads, potato salad, or a hearty grain bowl. You can also serve it with your favorite protein (chicken, salmon, shrimp, steak) or over roasted vegetables.
📖 Recipe
Lemon Basil Vinaigrette
- Total Time: 10 minutes
- Yield: 1 ½ cups 1x
Ingredients
- 1 cup packed fresh basil leaves
- ¼ cup fresh lemon juice
- ¾ cup extra virgin olive oil
- 1 teaspoon dijon mustard
- Pinch of Kosher salt, to taste
Instructions
- Add basil, lemon juice, olive oil, and dijon to a small blender with a pinch of kosher salt. Blend until you have a smooth dressing.
- Use immediately, or store dressing in an airtight container in the fridge for up to 5 days. Serve with salads, grain bowls, pasta salads, and more.
Notes
Equipment. We prefer a bullet-style blender here, as it creates an exceptionally smooth dressing. This recipe also works with an immersion blender or full-size blender. Note: If your full-size blender is large, you may want to double this recipe so the blades have more herbs to "grab" onto, which will give you a smoother purée.
This recipe is very forgiving. Adjust the amount of each ingredient to suit your tastes!
Substitutions. Use fresh chives, cilantro, or parsley instead of basil (or use a mix of your favorite herbs). Swap the red wine vinegar for fresh lemon juice, apple cider vinegar, or white vinegar if you like. Add a clove of garlic or a few slices of shallot to this dressing for more of a bite.
This dressing will solidify a bit in the fridge due to the olive oil - this is normal! Let it warm up on the counter for 5-10 minutes before using and stir vigorously to loosen it up again. You can also whisk in a splash of warm water to loosen it up.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad Dressing
- Method: Assembly
- Cuisine: American
Nutrition
- Serving Size: ¼ cup
- Calories: 217
- Sugar: 0.3 g
- Sodium: 21.9 mg
- Fat: 24.9 g
- Carbohydrates: 0.8 g
- Protein: 0.2 g
- Cholesterol: 0 mg
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