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Basil Balsamic Dressing Recipe
Ash Tyrrell

Basil Balsamic Dressing Recipe

I make this basil balsamic dressing so often that I genuinely can't remember the last time I bought a bottle from the store. It started as a way to use up basil that was about to wilt on my counter, and now it's the one dressing my family actually asks for by name. I love that it comes together in one jar with zero cooking involved.
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Total Time 5 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • extra-virgin olive oil 1/4 cup – this is the base of the dressing, so I always reach for a good quality bottle since you can really taste it
  • balsamic vinegar 1/4 cup – brings the tangy backbone that pairs beautifully with basil, just like in a classic Caprese salad
  • fresh basil leaves 1/2 cup, packed – skip the dried stuff here, fresh basil gives this dressing its signature bright, herby flavor
  • garlic clove 1, peeled – adds a little zip; if you're out, a pinch of garlic powder works in a pinch
  • dijon mustard 1 teaspoon – helps everything emulsify and adds a subtle sharpness regular yellow mustard just can't match
  • honey 2-3 teaspoons – balances the tang, add more or less depending on how sweet you like your dressing
  • salt 1/4 teaspoon, plus more to taste – wakes up every other flavor in the jar
  • black pepper a pinch, plus more to taste – for a little warmth and depth

Method
 

  1. Start by grabbing everything from your pantry and fridge so nothing's missing halfway through. Add the olive oil, balsamic vinegar, basil, garlic, dijon, honey, salt, and pepper straight into your food processor or blender. There's no chopping needed if you're using a machine, which is my favorite part of this whole recipe.
  2. Process everything on high until the basil and garlic are finely broken down and the dressing looks creamy and well combined. This usually takes less than a minute. You'll notice the color turns a gorgeous deep green-brown once the basil is fully incorporated.
  3. No blender? No problem. Finely mince the basil and garlic first, or grate the garlic on a microplane for the smoothest texture. Then whisk all the ingredients together in a bowl or jar until the dressing looks fully emulsified and glossy.
  4. Give the dressing a taste before pouring it over anything. If it needs more punch, add a touch more salt or pepper. If it's too tart for your liking, stir in a little extra honey until the balance feels right to you.
  5. You can pour this over your salad immediately, or transfer it to a mason jar and pop it in the fridge to let the flavors deepen. I usually make mine ahead so it has time to chill while I prep the rest of dinner.

Notes

  • I always use fresh basil instead of dried, because the flavor difference is honestly night and day.
  • I let my dressing sit for at least 15 minutes before serving so the garlic and basil have time to mellow into the oil.
  • I taste as I go and adjust the honey and salt at the end, since balsamic brands vary a lot in sweetness.
  • I give the jar a good shake before every use because the oil naturally separates as it sits.
  • I like to save a few whole basil leaves to tear over the finished salad for extra freshness and color.