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Lemon Basil Vinaigrette

A refreshing, homemade dressing that enhances your weeknight meals with vibrant flavors and a creamy texture.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 servings
Course: Condiment, Dressing
Cuisine: American, Italian
Calories: 120
Ingredients Method Notes

Ingredients
  

Dressing Base
  • 1 cup high-quality cold-pressed extra-virgin olive oil Use a high-quality oil for best flavor.
  • ¼ cup fresh lemon juice (from 2 to 3 medium lemons), strained Juice lemons right before use.
  • 1 tbsp finely grated lemon zest (no white pith, from 1 medium lemon) Zest carefully to avoid bitter white pith.
  • 1 cup packed fresh basil leaves, stems removed, washed and fully dried Use fresh only, dried won't work.
  • 1 tsp smooth Dijon mustard Can substitute with yellow mustard for a milder flavor.
  • 1 clove small garlic clove, peeled and lightly crushed Enhances flavor of the vinaigrette.
  • ½ tsp fine sea salt, plus more to taste Adjust according to preference.
  • ¼ tsp freshly ground black pepper, plus more to taste Adjust according to preference.
  • 1 tsp raw wildflower honey (optional, for balanced sweetness) Optional, adjust sweetness to taste.
  • 1 tsp white wine vinegar (optional, for extra depth) Optional, can enhance complexity.

Method
 

Preparation
  1. Zest one lemon and juice 2 to 3 lemons to yield ¼ cup of strained juice. Wash and fully dry your basil leaves to remove excess moisture.
  2. Add the lemon juice, lemon zest, Dijon mustard, crushed garlic, salt, pepper, and optional honey or vinegar to a blender. Top with dried basil. Blend on low for 10 to 15 seconds until roughly combined.
  3. With the blender running on the lowest speed, slowly drizzle in the olive oil in a thin, steady stream over 60 to 90 seconds until fully incorporated. Then blend on medium for 20 to 30 seconds until the dressing is pale, opaque, and thick.
  4. Taste and adjust the salt, pepper, or lemon juice as needed. If you prefer a smoother texture, strain through a fine-mesh sieve.
  5. Pour the vinaigrette into a clean, dry airtight glass jar, seal tightly, and store in the refrigerator for up to 2 weeks.

Notes

Homemade dressing tastes best after melding for a bit. Adapt sweetness and seasoning to fit your salad. Optional: add Parmesan, toasted pine nuts or red pepper flakes for variations.