Basil Vinaigrette

SauceBasilSalad Dressing

Have extra garden basil? Make a quick basil vinaigrette for a salad dressing or sauce for chicken, fish, potatoes, or pasta.

Photography Credit: Elise Bauer

Have extra basil in your garden right now? Here’s a quick and easy vinaigrette dressing you can make with it that you can use not only as a salad dressing, but also as a sauce for fish, chicken, potatoes, tomatoes, or white beans.

Here’s an idea, use this dressing with some chopped fresh tomatoes and drained canned garbanzo beans. Presto jammo, instant basil-y bean salad. Enjoy.

Basil Vinaigrette

Basil Vinaigrette Recipe

  • Prep time: 10 minutes
  • Yield: Makes a little more than one cup


  • 1 teaspoon Dijon mustard
  • 1 shallot, chopped
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 cup roughly chopped basil leaves
  • 1/4 cup white wine vinegar
  • 3/4 cup olive oil


1 Place the salt, sugar, mustard, shallot and basil in a blender or food processor. Pulse several times to combine. Scrape the sides of the blender down with a spatula. Add the vinegar and pulse again.

2 Turn the blender on low and take off the cap in the center of the blender’s lid. Slowly pour in the olive oil. It may sputter a little out of the open cap, so hold your hand over it to minimize splashing.

3 When the olive oil is incorporated, turn off the blender and scrape the sides down one more time. Cover and purée everything for 1-2 minutes.

Store covered in the fridge for up to a week.

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Showing 4 of 20 Comments / Reviews

  • Cynthia C.

    I made a cool chicken pasta salad using your basil vinaigrette and it was perfect for a hot July day. I cooked 3 garlic cloves in my pasta water and blended it in with the basil and other ingredients for added zip. The color contrast between the basil dressing, black olives, and cherry tomatoes was quite pretty! It’s a very attractive salad to present to family or friends at a picnic.

    Thanks so much for this fantastic recipe. I never tried basil vinaigrette before, and now I will make it a regular part of my salad rotations.

  • Checka


    I just started using Purple Basil this summer. I was hoping for a really pretty color but it sort of turns dark green/black. I used it in homemade tomato sauce. Tastes amazing. The color might not be pretty but I’m sure the taste would be great.

  • ~fer

    Hello, I have been reading you blog for some time now, just wanted to say your recipes are great!

    Keep the good work.

    By the way that fits exactly what I was looking for using the extra basil I have.
    Any suggestions for mint?

    You can use the same recipe swapping out the basil for mint. ~Elise

  • Monica

    I love all things basil. When I have pesto on hand (which is frequently this time of year)I add a tablespoon or two of pesto to a cup of simple oil and vinegar (3:1 ratio) vinaigrette. Presto, a quick basil dressing that works on so many things. My favorite is simply drizzled on good homegrown tomatoes.

  • Debbie B,

    The photograph is stunning. My family grows several different variations of basil including lemon basil and Thai basil. We usually whip up pestos with the different types and are amazed with how unique they turn out. The vinaigrette with be fabulous with the different variations.

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