Go Back
Basil Garlic Olive Oil Dressing Recipe
Ash Tyrrell

Basil Garlic Olive Oil Dressing Recipe

I make a version of this dressing almost every week during summer, and I'm honestly not exaggerating when I say it saves my dinners. I started throwing it together one evening when my basil plant was about to bolt, and I needed something fast that didn't involve turning on the stove
Print Recipe Pin Recipe
Total Time 5 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 2 cups fresh basil leaves packed, stems removed – fresh leaves give the brightest color and flavor, don't reach for dried basil here
  • 3 cloves garlic – fresh garlic adds a sharp punch pre-minced jarred garlic tends to taste flat in this recipe
  • 1 small shallot roughly chopped – it mellows out the raw garlic and adds a soft sweetness
  • ½ cup extra virgin olive oil – use a good quality one since this is a no-cook dressing and you'll really taste it
  • 2 tablespoons red wine vinegar – brings the acidity that balances the richness of the oil
  • ½ teaspoon red pepper flakes optional – adds a gentle background heat, skip it if you're serving kids
  • 1 teaspoon kosher salt plus more to taste – season generously, basil needs it to really shine
  • Freshly cracked black pepper to taste – add it at the end so you can adjust it after tasting

Method
 

  1. Rinse the basil leaves and pat them completely dry, since wet basil dilutes the flavor of your dressing. Peel the garlic cloves and roughly chop the shallot so they blend evenly. Having everything ready before you start keeps the process quick and mess-free.
  2. Add the basil, garlic, shallot, olive oil, vinegar, salt, and red pepper flakes into your blender. Blend on high for about 60 seconds until the mixture turns smooth and vibrant green. Stop and scrape down the sides once if needed for an even consistency.
  3. Once blended, give the dressing a taste before serving it. I usually add a little extra salt or a splash more vinegar depending on how sharp my garlic is that day. This is the step where you really make the recipe your own.
  4. You can use the dressing right away while it's fresh and vibrant, or transfer it to a jar and pop it in the fridge to chill for later. I like making a batch in the morning so it's ready to drizzle over dinner that night.

Notes

  • I always use the freshest basil I can find since older leaves with dark spots make the dressing taste bitter and muddy.
  • I pour my olive oil in slowly while blending, it helps everything emulsify into a thicker, creamier texture instead of a watery one.
  • I like blanching my basil for a few seconds in boiling water then shocking it in ice water when I want that extra vibrant green color for photos or a dinner party.
  • I never skip the shallot, it takes the raw edge off the garlic and rounds out the whole flavor.
  • If my vinegar tastes too sharp, I add a tiny pinch of honey or sugar to balance it out.