Looking for a new way to use fresh basil? Sweet Basil Vinaigrette is here for it. Sweet, tangy, and absolutely packed with fresh basil, this fresh green dressing is great on green salads, for dipping vegetables, or tossed into a pasta salad.
This recipe was one that I first published back in 2013, but it’s been showing up on our table so frequently this summer that it’s back with all new photos. I also wanted to share a few of the many ways I’ve been using it since I first started making it (seven years ago)!
How to Make Sweet Basil Vinaigrette
The ingredients for sweet basil vinaigrette are similar to most vinaigrettes, but include fresh basil. Be sure to use the freshest basil you can find, since this will be the primary flavor in the finished recipe.
To make the vinaigrette, combine basil leaves, shallot, vinegar, honey, and salt. You can do this in a jar and use an immersion Blender to blend it or use a standing blender or food processor. Just be sure that the blades of the blender or food processor sit low enough to be immersed in the ingredients as they blend. Blend or pulse those ingredients until broken apart and evenly combined.
With the blades running, slowly drizzle olive oil into the basil vinaigrette. (Adding the olive oil slowly will help it to emulsify and create a smooth vinaigrette). Blend until smooth.
Ways to Use Vinaigrette
Homemade vinaigrettes aren’t just for salads. Try using leftover vinaigrette for:
- Dipping Vegetables
- Dipping chips or pita bread
- Dressing pasta salad (I like it in this Greek-inspired pasta salad)
- Tossing with a bean salad (it’s great in this Caprese Bean Salad)
- Dipping appetizers (like Caprese Skewers)
- Marinating meats / fish
- Brushing over roasted or grilled vegetables
More Ways to Use Fresh Basil
- Thai Basil Chicken (Pad Krapow Gai)
- Plum Tarts with Sweet Basil Honey
- Tortellini, Basil, and Fire Roasted Tomato Soup
- Sauteed Chickpeas with Tomato, Basil, and Halloumi
- Lemongrass Basil Snack Mix
Favorite Tools for Making Sweet Basil Vinaigrette
Sweet Basil Vinaigrette
Ingredients
- 20 leaves Fresh Basil
- 2 tsp chopped Shallot
- 1/4 cup White Wine Vinegar
- 1 Tbsp + 1 tsp Honey
- 1/4 tsp Kosher Salt
- 3/4 cup Extra Virgin Olive Oil
Instructions
- Combine basil leaves, shallot, vinegar, honey, and salt in a jar (if using an immersion blender) or the bowl of a food processor or blender. Pulse or blend until evenly combined.
- With the blades running, slowly add olive oil to the other ingredients. Blend until smooth.
- Can be made up to 3 days ahead.
Notes
Nutrition
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Yep, I’d use this on all of my salads. And on my favorite chicken pasta salad with strawberries. It would be divine!
sally @ sallys baking addiction recently posted..Soft & Thick Snickerdoodles. (in 20 minutes!)
Yum, Sally! Chicken pasta salad with strawberries – that sounds incredible!
Jess recently posted..Sweet Basil Vinaigrette
That just screams summer! Yummers!
I love love love basil. I’m posting a little trick to grow it next week Jess so you can keep it on hand if you get another delivery of it in your box.
The oozy photo at the end makes me want to lick the screen!
Claire @ Claire K Creations recently posted..Shucked Newstead
Hooray, Claire! You have all the best gardening/growing things tricks. Looking forward to it.
I would pour this over just about everything I could!
Averie @ Averie Cooks recently posted..Chocolate Lover’s Chocolate Chocolate-Chip Muffins
How pretty is this! You always have the most gorgeous photos (and delish recipes, natch)
Feast on the Cheap recently posted..Pretzel Blondies with Salted Caramel
I have way to many store bought salad dressings, I need a fresh one
Tracy | Peanut Butter and Onion recently posted..MeatBall Sandwich
Love this! I’m always on the hunt for new salad dressings and can’t wait to try this one!
Kelly Senyei | Just a Taste recently posted..Summer Food Blogging Class in NYC
I love the idea of basil dressing! Must be tasty with pasta salads too –yum!
Anne ~ Uni Homemaker recently posted..Curry Spam Fried Rice
Great idea to serve basil with some sweetness added to it! I will keep that in mind – thanks for the inspiration!
Great recipe! I always make my own dressings and loved this new twist. We enjoyed it on a salad with salmon & curried cauliflower and then the next day on a wrap. Next time, I’ll make double because I ran out too quickly!
Hannah – thanks so much for the great ideas! You’ve got me wanting to make curried cauliflower now!
Finally someone on a recipe blog who commented after really trying the recipe Thanks sooo much!
I have a whole pot of Thai basil in the green house that finally needs moved outside. I love all basils and I usually have four or five varieties.
Have a good trip!
Debra recently posted..Carne Asada Pizza with Chevre and Cilantro Sauce
It’s only since moving here that I realize just how varied basil is, Debra. There are so many ways to use it. You give me hope that I’ll be able to have Thai basil on-hand when I get back to the US!
Hi Jess! I haven’t done much over the last month other than work and school, but we did put in a small garden on our patio one weekend, and we do have a particularly luscious basil plant. This vinaigrette looks just perfect! I’ll have to whiz up a jar and keep it on hand so we can enjoy the basil flavour on everything while we still have it. Thanks for yet another great recipe!
This dressing is so versatile. I have tried it on green salads as well as pasta & faro salads. I have directed my clients to your website and they have also enjoyed it. The lemon and honey are the perfect complement to the fresh basil. Thank you for sharing!
Elyssa – thanks so much for the feedback. I’m so glad to hear that you’ve liked it and that it will be useful for your clients.
Love it. Look forward to curried cauliflower …I too would love the recipe
San
I love this and I am actually eating at work right now on my salad with fresh greens feta strawberries and Swai fish. Its absolutely wonderful! Better than any store bought dressing. You just throw everything in the food processor. Well worth it!
Thanks so much for letting me know, Cara! That salad definitely sounds like an above-average work lunch!!