Basil Vinaigrette with Fresh Lemon
A bright, fresh basil vinaigrette made with lemon, olive oil, garlic, and Dijon mustard. Perfect for salads, grain bowls, vegetables, and grilled proteins.
Equipment
- 1 Blender or small food processor for blending the dressing
- 1 measuring cups and spoons
- 1 Citrus zester for the lemon zest
- 1 Airtight jar or container for storage
Ingredients
For the basil vinaigrette
- 2 packed cups fresh basil leaves
- 1/2 cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 small clove garlic roughly chopped
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt plus more to taste
- 1/4 teaspoon black pepper
- 1 to 2 tablespoons water as needed for thinning
Instructions
- Wash and dry the basil leaves thoroughly.
- Add the basil, olive oil, lemon juice, lemon zest, chopped garlic, Dijon mustard, salt, and black pepper to a blender or small food processor.
- Pulse several times, then blend just until combined and slightly chunky, scraping down the sides as needed.
- Blend in 1 tablespoon of water at a time if needed, until the dressing reaches your preferred consistency.
- Taste and adjust with additional salt or lemon juice if desired.
- Serve immediately or transfer to an airtight container and refrigerate until ready to use.
Notes
Use very fresh basil and fresh lemon juice for the best flavor. Blend only until slightly chunky for a rustic texture. Let chilled dressing sit at room temperature briefly and stir well before serving.