Tired of boring salads? This vibrant Lemon Basil Vinaigrette is the answer! It’s a bright, zesty, and incredibly fresh dressing that comes together in just 5 minutes. This recipe is a fun twist on a beloved almond pâté I created years ago, transforming those same delicious, herby flavors into a versatile dressing you’ll want to pour on everything. It’s the perfect way to bring a taste of summer to your table, any time of year!
**MAKES:** 1½ cups / 350 ml
**PREP TIME:** 5 minutes
**COOK TIME:** None
Ingredients
• 2 cups / 60 g fresh basil leaves
• 1 cup / 240 ml light-tasting oil, such as avocado oil or light olive oil
• ½ cup / 120 ml lemon juice
• 2 cloves garlic
• 2 teaspoons honey, 1 teaspoon erythritol, or 3 drops liquid stevia
• Grated zest of 1 lemon
• ½ teaspoon finely ground sea salt
Instructions
1. Place all the into a high-speed blender or food processor.
2. Blend on high until the basil is broken down into small, vibrant green specks, about ¼-inch or 6-mm in size.
3. Transfer the dressing to an airtight jar or container. Store in the fridge and shake well before each use.
Nutritional Information
• Per tablespoon, made with avocado oil and honey
• Calories:** 85
• Total Fat:** 9.1 g
• Net Carbs:** 0.6 g
• Protein:** 0.1 g
• Sodium:** 40 mg
Pro Tips
• & Variations
• Customize for Your Diet:** For a Vegan version, use a liquid sweetener other than honey. For Low-FODMAP, omit the garlic cloves and use garlic-infused oil. For AIP, do not use erythritol.
• Choose Your Oil Wisely:** A neutral, light-tasting oil like avocado or light olive oil is key. A strong extra-virgin olive oil can overpower the delicate basil and lemon flavors.
• Control the Texture:** For a rustic, textured dressing, pulse the blender as directed. For a smoother, more emulsified dressing, blend for a longer period until completely smooth.
• Shake It Up:** The oil will naturally separate upon standing. Store in an airtight jar in the fridge for up to 4 days and give it a vigorous shake before each use to recombine.
• More Than a Dressing:** Use this vinaigrette as a marinade for chicken or fish, drizzle it over grilled vegetables, or toss it with pasta for a quick and flavorful sauce.
FAQ
Q: How long does this lemon basil vinaigrette last
A: This vinaigrette can be stored in an airtight jar in the refrigerator for up to 4 days. The oil will naturally separate, so be sure to give it a vigorous shake before each use to recombine the ingredients.
Q: Can I make this vinaigrette vegan
A: Yes, this recipe is easily made vegan. Simply substitute the honey with a vegan-friendly liquid sweetener like maple syrup, agave, or use the suggested erythritol or liquid stevia.
Q: What is the best oil to use for this dressing
A: A neutral, light-tasting oil is key to let the fresh basil and lemon flavors shine. The recipe recommends using avocado oil or a light olive oil. A strong extra-virgin olive oil is not recommended as it can overpower the delicate herbs.
Q: Is this vinaigrette only for salads
A: Not at all! This versatile lemon basil vinaigrette is also delicious as a marinade for chicken or fish, drizzled over grilled vegetables, or used as a light and flavorful pasta sauce.
