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!
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!
Two Methods for Making Basil Vinaigrette:
(Scroll down for complete recipe with nutritional information.)
- 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.
- Measure out one cup of basil leaves, pack it tightly in the measuring cup.
- Put the basil into the Food Processor (affiliate link) with 1/2 cup extra virgin olive oil.
- Process until the basil is finely chopped and coated with oil.
- This is the Le Parisien Vinaigrette Dressing that I use most when I make this!
- 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.)
- You can freeze the extra chopped basil and pull it out of the freezer to make basil vinaigrette later!
- 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!
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
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
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 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.
Ingredients for Basil Puree (freeze the extra)
Ingredients for Basil Vinaigrette
Making Basil Puree:
Making Basil Vinaigrette:
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
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 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.
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.