Lemon basil vinaigrette

jar of lemon basil vinaigrette with lemon and sprig of basil to side

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5 from 2 votes

This bright vinaigrette is easy to make and adds a lovely fresh zing to whatever you use it with.

Prep Time5

Total Time5

Course: Condiment

Cuisine: American

Servings: approx

Calories: 123kcal

Author: Caroline's Cooking

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Ingredients

¼ oz basil leaves (¼oz is approx ¼ cup, loosely packed)
¼ cup extra virgin olive oil
2 tablespoon lemon juice
¼ teaspoon Dijon mustard
¼ teaspoon garlic crushed/finely grated
¼ teaspoon honey
1 pinch salt
1 pinch pepper

US Customary - Metric

Instructions

Place all of the ingredients in a small food processor or blender and pulse to combine (though you may need to double/triple amount depending on what you have). Alternatively, you can finely chop the basil then whisk everything together in a bowl, or shake in a small jar. Watch that the honey hasn't fallen to the bottom, it may need an extra stir to combine.
Use immediately or store in the fridge for a few days - you will need to shake/whisk to recombine before using.

Notes

Note if you use a blender, the basil will likely break up more and so the dressing will become more green and smooth, rather than with slight chunks of leaves as in the photos here (my food processor doesn't break up that well). By hand will also have more 'bits' of basil'. All ways will taste great, just look a little different.

Nutrition