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Lemon Basil Dressing Recipe
Ash Tyrrell

Lemon Basil Dressing Recipe

I first threw this together on a night when my basil plant had gone completely wild and I had zero energy to cook a real dinner. I blended a handful of leaves with lemon, garlic, and oil, poured it over some greens, and honestly forgot I was even eating a salad
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Total Time 5 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 cup fresh basil leaves loosely packed – fresh is non-negotiable here; dried basil won't give you that grassy, vibrant punch
  • 2 tablespoons fresh lemon juice – bottled juice works in a pinch but fresh always tastes brighter
  • 1 teaspoon lemon zest – zest before you juice or you'll be chasing a squeezed-out lemon around your counter
  • 2 tablespoons white wine vinegar – adds a second layer of tang; apple cider vinegar is a fine swap
  • 2 tablespoons honey – balances the acidity; start with less if you like a tangier dressing
  • 1 garlic clove minced – fresh garlic beats garlic powder every time for real depth of flavor
  • ½ teaspoon salt – helps every other flavor pop so don't skip it
  • ½ cup extra-virgin olive oil – use a good-quality oil since it's the base of the whole dressing

Method
 

  1. Add the basil leaves, lemon juice, lemon zest, vinegar, honey, garlic, and salt to your food processor. Pulse everything around 15 to 20 times until the basil is finely chopped and the mixture looks mostly smooth. You're not aiming for a puree just yet, just a well-combined base.
  2. With the processor running, slowly drizzle in the olive oil in a thin, steady stream. This slow pour helps the dressing emulsify properly instead of separating. Keep blending until the color turns a gorgeous bright green and the texture looks silky.
  3. Give the dressing a quick taste before you call it done. If it feels too sharp, add a touch more honey; if it feels flat, a pinch more salt or an extra squeeze of lemon usually fixes it. This is the step most people skip, and it makes a real difference.
  4. You can use the dressing immediately at room temperature, or transfer it to a jar and pop it in the fridge for 15 to 20 minutes if you prefer it slightly cooler. Give it a good shake before serving since natural separation is completely normal.

Notes

  • I always zest my lemon before juicing it. Trying to zest a juiced lemon is basically impossible and just ends in frustration.
  • I like to pull my basil leaves off the stems by hand instead of chopping the stems in, since stems can turn the dressing bitter.
  • I taste as I go and add honey in small increments — it's much easier to add more sweetness than to fix an overly sweet batch.
  • I've found that pouring the oil in slowly really does matter; dumping it all in at once tends to make the dressing separate faster.
  • I keep a small jar of this in my fridge door at all times during summer since I use it on almost everything.