An easy, bright dressing that’s ideal for sandwiches, wraps, and salads. This Lemon Basil Vinaigrette is fresh, vibrant, and an excellent way to elevate summer meals.
This vinaigrette pairs beautifully with a Mediterranean Chicken Wrap or a Cast Iron Chicken Breast.
Making your own Dressings
Preparing your own dressing gives you complete control over the ingredients and flavor. Store-bought dressings often contain refined oils and preservatives; a simple homemade vinaigrette is fresher and more flavorful. This Lemon Basil Vinaigrette takes about five minutes and will taste far better than most commercial options.
Understanding basic oil-to-acid ratios helps you adapt when ingredients are missing. With that foundation, you can improvise dressings that complement specific dishes — for example a Cilantro Mango Vinaigrette for grilled shrimp salads or a Cilantro Lime Ranch for a chipotle BBQ chicken salad.
Ingredient Notes and Substitutions
Apple Cider Vinegar: White vinegar can be used as a substitute. The flavor will be slightly different, but still pleasant.
Parmesan Cheese: Adds creaminess and depth but is optional if you avoid dairy.
Extra Virgin Olive Oil: Use a good-quality extra virgin olive oil—the oil contributes most of the flavor, and a cheap option will weaken the dressing.
Step-by-Step Directions
Step 1: Combine the apple cider vinegar, lemon juice, Dijon mustard, basil, garlic, and salt in a food processor. Process until the basil is finely chopped.
Step 2: With the processor running, slowly drizzle in the olive oil to emulsify the dressing. Once fully combined, fold in the Parmesan if using. Taste and adjust salt or lemon as needed.
Serve the vinaigrette over greens with homemade croutons, use it in a panzanella or green bean salad, or marinate chicken for grilling. It also works wonderfully under a pork chop Milanese.
Pro-Tips
- Don’t add the olive oil all at once. Slowly drizzling the oil while blending helps form a stable emulsion so the oil won’t separate from the acid.
Recipe FAQs
Avoid refined oils like canola or generic vegetable oil. For best flavor, use extra virgin olive oil or avocado oil.
Drizzling the oil slowly while processing allows the oil to emulsify with the vinegar and other ingredients, creating a smoother, more stable dressing.
Storing Dressings
Refrigeration: Store in an airtight container in the refrigerator for up to 4 days. Remove from the fridge before serving and allow the oil to return to liquid; shake or whisk well to recombine.
Freeze: Do not freeze this vinaigrette; freezing will affect texture and separation.
More Dressings and Sauces
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Creamy Lemon Sauce
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Avocado Lime Crema
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Creamy Red Pepper Sauce
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Cilantro Mango Vinaigrette
Please leave a comment and star rating in the recipe card if you try this. I enjoy reading your feedback and seeing how you use the recipe.
Lemon Basil Vinaigrette
Vincent DelGiudice
Pin Recipe
Equipment
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1 food processor
Ingredients
- ½ cup extra virgin olive oil
- 2 tablespoon apple cider vinegar
- 2 tbsp lemon juice
- 1 teaspoon Dijon mustard
- ¼ cup basil
- 1 clove garlic
- 2 tablespoon Parmesan cheese (optional)
- ½ teaspoon salt
Instructions
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Combine the vinegar, lemon juice, Dijon, basil, garlic, and salt in the food processor. Process until the basil is finely textured.
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With the processor running, slowly pour in the olive oil to emulsify. Once combined, stir in the Parmesan if using. Adjust seasoning to taste and serve.
Notes
- Slowly adding the olive oil while blending creates a stable emulsion. Pouring it in all at once can leave the dressing oily and prone to separation.
Nutrition
Carbohydrates: 1g
Protein: 1g
Fat: 18g