Kalyn's Kitchen

Basil Vinaigrette

Basil Vinaigrette is perfect for drizzling on tomatoes, veggies, chicken, or fish and I think this this low-carb dressing tastes like summer in a bottle! 

PIN Basil Vinaigrette to make some later!

Basil Vinaigrette finished dressing in jar

I’ve shared recipes that use Basil Vinaigrette since I first posted this recipe, but recently I picked a salad spinner full of basil from my herb garden, chopped it up in my food processor with olive oil, froze some of the chopped basil, and made a big batch of basil vinaigrette with the rest. That’s when I decided to take some better photos of the finished dressing and remind you about this amazing dressing that’s made with fresh basil.

This dressing is absolutely one of my favorite things about summer and one of the reasons I plant six or eight basil plants every year. And I love tomatoes no matter how you serve them, but fresh garden tomatoes with Basil Vinaigrette drizzled over them takes the summer tomato thing to a whole new level. Add some goat cheese or Feta and I could happily call that dinner!

My Basil Vinaigrette dressing uses purchased vinaigrette as the base or the dressing, but of course you can make your own vinaigrette if you prefer. But the flavor comes from the chopped fresh basil and I think this is amazing even with a purchased dressing. I’m partial to Le Parisien Vinaigrette Dressing (which I can find at Costco in Salt Lake), but if you can’t find that just use any low-sugar vinaigrette to make this tasty dressing! 

And Basil Vinaigrette is good on so many things that when fresh basil is in season I find myself making it over and over, and below I’m pointing out a few of my favorite recipes that use it. And if you don’t have any basil growing in the yard, it’s not too late to grab a basil plant at the grocery store; enjoy!


Basil Vinaigrette process shots collage

Two Methods for Making Basil Vinaigrette:

(Scroll down for complete recipe with nutritional information.)

  1. Pick fresh basil, trim the leaves away from the stems with Kitchen Shears (affiliate link), and wash the basil and spin dry in a salad spinner (affiliate link). You can dry with paper towels if you don’t have a salad spinner, but dry basil as well as you can.
  2. Measure out one cup of basil leaves, pack it tightly in the measuring cup.
  3. Put the basil into the Food Processor (affiliate link) with 1/2 cup extra virgin olive oil.
  4. Process until the basil is finely chopped and coated with oil.
  5. This is the Le Parisien Vinaigrette Dressing that I use most when I make this!
  6. Combine 1/4 cup of the chopped basil puree and 3/4 cups vinaigrette dressing to make the basil vinaigrette. (Photos in this post are double that amount.)
  7. You can freeze the extra chopped basil and pull it out of the freezer to make basil vinaigrette later!
  8. For a simpler version of this recipe just finely chop fresh basil with a chef’s knife and mix with vinaigrette dressing. Either version is amazing!

collage photo of favorite recipes with basil vinaigrette

Things I make over and over with Basil Vinaigrette (starting top left)

Grilled Zucchini Caprese Stacks
Summer Tomato Salad with Goat Cheese
Barely-Steamed Asparagus with Basil Vinaigrette
Artichoke Antipasto Salad
Tomato, Hearts of Palm, Olive, and Feta Salad
Grilled Halibu with Basil Vinaigrette

Basil Vinaigrette close-up of finished dressing in bottle

More Recipes Using Basil Vinaigrette:

Mustard, Lemon, and Coriander Grilled Chicken
Tomato, Olive,  and Fresh Mozzarella Salad
Whole Wheat Spaghetti Salad with Italian Sausage, Tomatoes, and Olives
Green Bean Summer Salad with Italian Sausage
Brown Rice Salad with Olives, Bell Peppers, and Peas
Butter Bean Salad with Sun-Dried Tomatoes, Kalamata Olives, and Feta

Basil Vinaigrette thumbnail image of bottle of finished dressing

Basil Vinaigrette

Yield 8 servings
Prep Time 10 minutes
Total Time 10 minutes

This Basil Vinaigrette tastes great with fresh garden tomatoes, grilled vegetables, grilled fish, or grilled chicken.

Ingredients

Ingredients for Basil Puree (freeze the extra)

  • 1 cup (tightly packed) fresh basil leaves, washed and dried well
  • 1/2 cup (or less for stronger basil flavor) best quality extra virgin olive oil

Ingredients for Basil Vinaigrette

  • 3/4 cup low-sugar vinaigrette dressing (see notes)
  • 1/4 cup chopped basil puree (see below) or Fresh-Frozen Basil (see notes)

Instructions

Making Basil Puree:

  1. Pick fresh basil, trim the leaves away from the stems with Kitchen Shears (affiliate link), and wash the basil and spin dry in a salad spinner (affiliate link). You can dry with paper towels if you don't have a salad spinner, but dry basil as well as you can.
  2. Measure out one cup of basil leaves, pack it tightly in the measuring cup.
  3. Put the basil into the Food Processor (affiliate link) with 1/2 cup extra virgin olive oil.
  4. Process until the basil is finely chopped and coated with oil.


Making Basil Vinaigrette:

  1. Combine 1/4 cup of the chopped basil puree and 3/4 cups vinaigrette dressing to make the basil vinaigrette. (Photos in this post are double that amount.)
  2. You can freeze the extra chopped basil and pull it out of the freezer to make basil vinaigrette later!
  3. For a simpler version of this recipe just finely chop fresh basil with a chef's knife and mix with vinaigrette dressing. Either version is amazing!
  4. Use to drizzle over sliced tomatoes, sliced tomatoes topped with goat cheese, or sliced tomatoes layered over fresh mozzarella, or serve over roasted or grilled veggies, grilled chicken, or grilled fish.

Notes

I love to make this with Le Parisien Vinaigrette, which is only sold in Utah and surrounding states.  Another good choice for a low-sugar dressing is Newman's Own Olive Oil and Vinegar Dressing (affiliate link).

This is just as good with Fresh-Frozen Basil if you're making it at a time when fresh basil isn't available.

Recipe created by Kalyn.

Nutrition Information:

Yield:

8

Serving Size:

2 tablespoons

Amount Per Serving: Calories: 153Total Fat: 15.2gSaturated Fat: 2.2gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 0mgSodium: 4.4mgCarbohydrates: 2.8gFiber: 0.1gSugar: 2.4gProtein: 0.2g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Basil Vinaigrette thumbnail image of bottle of finished dressing

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions
As long as you choose a dressing with not more than 2-3 grams of sugar per serving, this summer treat is low-carb, Keto, low-glycemic, and South Beach Diet friendly. With the right dressing this summer treat can easily be gluten-free, vegan, and Paleo as well.

Find More Recipes Like This One:
Use Fresh Herbs to find more recipes with basil! Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Basil Vinaigrette Pinterest image

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    32 Comments on “Basil Vinaigrette”

  1. I like to make my own salad dressings. Can you give the recipe without using a bottled dressing as a base?

    • You’d just have to substitute any homemade vinaigrette dressing for the bottled one. I’m sure if you google “vinaigrette dressing recipe” you will find literally thousands of recipes.

  2. Becky, hope you enjoy!

  3. I'm making this asap and using all summer I'm sure! Thanks for sharing the link today!

  4. Matthew I will edit and add that. I love to make this with Le Parisien Vinaigrette, which is only sold in the west. Newman's Own Olive Oil and Vinegar Dressing is another good choice.

  5. Hey Kalyn, What kind of dressing did you use to mix? i always manage to pick the wrong kind when recipes tell me to add my own 🙁

  6. I love making my own salad dressings. Actually, I don't think I've ever purchased a bottle of dressing. I mix whatever I want in the salad bowl before adding the salad, then toss. I NEVER use sugar or other sweeteners. If I want it sweet, I'll add a bit of OJ.

    I stock a variety of oils (walnut, avocado, olive, etc.) and vinegars, which I can use in other ways as well.

  7. Since the dressing is already emulsified when you blend in the basil puree, I've never had a problem with the olive oil thickening. Sorry, but I haven't seen a commercial version of this dressing.

  8. Hi,regarding the vinaigrette storage. Won't the oo congeal in the frig? Also,if there a brand name you can suggest in the place of homemade? Thanks alot.

  9. Shaluu, I've often it had it in the fridge for a couple of weeks, but I don't think it would last much longer than that.

  10. Hi Kalyn,

    Simple and beautiful recipe. Thanks!

    1 question – how long can this be stored for?

    Thanks

    Shaluu