Basil Vinaigrette Recipe

Glass jar with a homemade basil vinaigrette and a spoon with the sauce laying on the edge of the glass, with the sauce dripping onto a white plate.

Fresh basil, shallots, garlic, olive oil, and red wine vinegar come together in this vibrant French-style herb oil. Light and full of fresh basil flavor, it's perfect for drizzling over ripe tomatoes, fresh cheeses, grilled vegetables, salads, and crusty bread.

Course Condiment, Salad, Sauces, Side Dish

Cuisine American, Mediterranean-Inspired

Keyword Basil Vinaigrette Recipe, Homemade basil vinaigrette

Prep Time 10

Cook Time 0

Total Time 10

Servings

Calories 125kcal

Ingredients

1 small shallot (45 g) roughly chopped
2 cups fresh basil leaves (56 g) stems removed, tightly packed
2 cloves garlic 10 g
½ teaspoon red pepper flakes (1 g) optional
½ cup extra virgin olive oil (120 ml)
2 tablespoons red wine vinegar (30 ml)
1 teaspoon kosher salt (5 g), plus more to taste

Instructions

Prepare the ingredients. Roughly chop the shallot, remove the basil leaves from the stems, and peel the garlic cloves.
1 small shallot, 2 cups fresh basil leaves, 2 cloves garlic
Blend until smooth. Add the shallot, basil, garlic, red pepper flakes, olive oil, red wine vinegar, and kosher salt to a high-powered blender. Blend for about 60 seconds, or until the vinaigrette is completely smooth and bright green.
½ teaspoon red pepper flakes, ½ cup extra virgin olive oil, 2 tablespoons red wine vinegar, 1 teaspoon kosher salt
Taste and adjust. Taste the vinaigrette and add additional salt if needed. If you enjoy a little more acidity, add a splash of red wine vinegar and blend briefly.
Serve or store. Serve immediately or refrigerate in an airtight container for up to 5 days. Shake or stir well before serving, as the dressing will naturally separate during storage.

Notes

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Nutrition