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Lemon Basil Vinaigrette

This light and tangy Lemon Basil Vinaigrette recipe is one of my favorite ways to use up a bunch of homegrown basil in the summer! It's a super quick homemade dressing to make that tastes great over a spinach or kale salad, tossed into a quinoa salad or even used as a marinade for meats.

Prep Time
5 mins
Total Time
5 mins
Servings: 6 servings
Calories: 169 kcal
Course: Salad , Condiments , Lunch , Dinner
Cuisine: American

Ingredients

  • 1 cup basil leaves fresh
  • 2 Tbsp. lemon juice
  • 1 Tbsp. honey
  • 1 garlic clove finely minced
  • ½ tsp. lemon zest
  • Pinch salt plus more to taste
  • ½ cup olive oil

Instructions

    Cup of Yum
  1. Add the basil, lemon juice, honey, garlic, zest, and salt to a high-speed blender or food processor. Pulse 5-10 times.
  2. Slowly add oil while processing. Blend for 1-2 minutes or until vinaigrette is completely smooth.
  3. Use immediately or store lemon basil vinaigrette in the refrigerator for up to 3-4 days between servings. Bring to room temperature and shake well before using.

Notes

  • Ingredients: Fresh basil and lemons are a MUST for the best flavor.
  • Blending: You want a good food processor or blender so the basil gets thoroughly blended.
  • Yield: You should end up with roughly ¾ cup of dressing.
  • Serving Size: 2 tablespoons dressing/serving.
  • Storage: Store in an airtight container in the refrigerator for up to 2-3 days. After this time the basil will begin to turn brown.

Nutrition Information

Calories 169kcal (8%) Carbohydrates 2g (1%) Fat 18g (28%) Saturated Fat 2g (10%) Sodium 80mg (3%) Potassium 11mg (0%) Sugar 2g (4%) Vitamin A 210IU (4%) Vitamin C 3.1mg (3%) Calcium 7mg (1%) Iron 0.2mg (1%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 169

% Daily Value*

Calories 169kcal 8%
Carbohydrates 2g 1%
Fat 18g 28%
Saturated Fat 2g 10%
Sodium 80mg 3%
Potassium 11mg 0%
Sugar 2g 4%
Vitamin A 210IU 4%
Vitamin C 3.1mg 3%
Calcium 7mg 1%
Iron 0.2mg 1%

* Percent Daily Values are based on a 2,000 calorie diet.