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Fresh Basil Vinaigrette Recipe
Ash Tyrrell

Fresh Basil Vinaigrette Recipe

I make this fresh basil vinaigrette on repeat all summer long, and honestly, it's the one dressing I never get tired of. It came together one afternoon when I had way too much basil sitting on my counter and didn't want it to go to waste. Five minutes and a blender later, I had a jar of the most vibrant, herby dressing I'd ever tasted
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Total Time 5 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 2 cups fresh basil leaves tightly packed, stems removed — this is the star of the show, so use leaves, not stems, for the smoothest texture
  • ½ cup extra virgin olive oil — go for a good fruity one since there's no cooking to mellow out a cheap-tasting oil
  • 2 tablespoons red wine vinegar — brings the tang that balances the richness of the oil
  • 1 small shallot roughly chopped — adds a soft, mild onion flavor without overpowering the basil
  • 2 cloves garlic — fresh cloves give a much brighter punch than the jarred stuff
  • ½ teaspoon red pepper flakes optional — a little heat that wakes up every other flavor in the jar
  • 1 teaspoon kosher salt plus more to taste — season generously, basil can handle it
  • Black pepper a few cracks, to taste — totally optional but I always add a little

Method
 

  1. Before anything goes into the blender, I like to rinse my basil leaves and pat them completely dry. Wet basil waters down the dressing and dulls the flavor. I also peel my garlic and roughly chop the shallot so the blender doesn't have to work too hard to break everything down evenly.
  2. Add the basil, shallot, garlic, red pepper flakes, olive oil, red wine vinegar, and salt straight into your blender. Blend on high for about 60 seconds, stopping once or twice to scrape down the sides if needed. You're looking for a smooth, pourable, vivid green sauce with no visible chunks left behind.
  3. Once it's blended, I always dip a spoon in and taste it before calling it done. If it needs more brightness, I add a splash more vinegar. If it tastes flat, a pinch more salt usually fixes it. This step matters more than people think, since basil varies in how peppery or mild it is.
  4. You can use the vinaigrette immediately while it's fresh and vibrant, or transfer it to an airtight jar and pop it in the fridge to firm up slightly. I usually let mine chill for at least 15 minutes if I'm using it on a salad, just so the flavors settle in.

Notes

  • I always use the freshest basil I can find, since anything wilted or spotted makes the dressing taste bitter and muddy.
  • I stream the olive oil in slowly if I'm using a food processor instead of a blender, which helps it emulsify properly instead of separating.
  • I start with less vinegar than I think I need, taste, then add more, because it's much easier to add acid than to fix an overly sharp dressing.
  • I let the vinaigrette sit for a few minutes after blending, since the flavors mellow and blend together beautifully with just a short rest.
  • I give the jar a good shake before every use, because the oil naturally settles and separates slightly in the fridge.