If you’re looking to level up your salads, grain bowls, or literally any vegetable dish, my homemade lemon basil vinaigrette is the move. It’s bright, fresh, a little garlicky, and loaded with sweet basil — the kind of dressing you’ll want to keep on repeat all season long.
I love it drizzled over grilled chicken, tossed with roasted potatoes, or spooned onto summer tomatoes with burrata (yes, please). And it’s the star of the show in my couscous salad with grilled veggies. It comes together in minutes and keeps well in the fridge, so you can batch it once, then enjoy it all week.
Big flavor, minimal effort — you know that’s my love language. For more light and fresh homemade dressings, consider trying my cilantro lime or shallot vinaigrette next!
A Note About Storage
Unlike creamy dressings, this one’s made entirely with olive oil, which means it’s light, zippy, and incredibly versatile. Think of it as a punchy green sauce you can drizzle over any and all savory dishes in need of a fresh, flavorful boost.
And because it’s dairy-free and made without mayonnaise, this dressing keeps beautifully in the fridge — up to two weeks! It’s easy to double and have on hand for quick hits of flavor all summer long.
Made Entirely In A Blender!
Making homemade vinaigrette could not be simpler! I like to use a personal blender, but any size will do.
Taste: Fresh, peppery, and vibrant with a lemony kick! The basil gives it a lush green flavor that’s equal parts earthy and aromatic, while the vinegar and Dijon add a punchy tang that makes the vinaigrette come alive. It’s silky, not creamy — think of it as a basil-forward chimichurri-meets-salad-dressing situation. The flavor will intensify as it sits.
Ways To Use Up Leftovers:
There’s no wrong way to use this vinaigrette, but here are a few favorites:
- Drizzled over grilled or roasted vegetables
- Tossed with your favorite potato side dishes or pasta salad
- Spooned onto grilled chicken, steak, or fish
- Swirled into soups (like with soupe au pistou) or grain bowls
- Spread on sandwiches or wraps
- Paired with burrata, tomatoes, or crusty bread
You can also pour leftover vinaigrette into ice cub trays and freeze. Once solid, transfer the cubes to a freezer-safe bag and thaw as needed.
Don’t Make These Mistakes!
I’ve made this recipe approximately 100x (kind of an exaggeration, but also… not really. I make it weekly in the summer!). These are my best tips:
- Use fresh basil only! Dried won’t cut it here — this vinaigrette relies on the brightness of fresh basil leaves.
- Room temperature ingredients blend better. Especially the olive oil — it’ll emulsify more easily.
- Don’t over-blend. Basil can turn bitter if processed too long. Blend until just smooth and vibrant.
- Want it creamier? No need to use mayo, just add a half teaspoon of Dijon mustard for a slightly creamier texture.
Bursting with fresh flavor, this easy homemade basil vinaigrette recipe is sure to become a summer staple. I can’t wait to hear how you use it! Once you give it a try, be sure to leave a ⭐️⭐️⭐️⭐️⭐️ rating and review below!
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Light & Fresh Basil Vinaigrette (You Won’t Miss The Mayo!)
Equipment
Ingredients
- 1½ cups packed basil leaves
- 1 medium shallot peeled and roughly choppd
- 1 clove garlic roughly chopped
- ½ cup extra virgin olive oil
- 2 Tbsp fresh lemon juice
- 1 tsp white wine vinegar
- 1 tsp Kosher salt
- pinch of crushed red pepper flakes
Instructions
- Make the lemon basil vinaigrette. Place all dressing ingredients — 1 ½ cups basil, 1 chopped shallot, 1 clove chopped garlic, ½ cup extra virgin olive oil, 2 Tbsp lemon juice, 1 tsp white wine vinegar, 1 tsp Kosher salt, and a pinch of red pepper flakes — in a blender (personal blenders are the perfect size for sauces and dressings!), then purée until very smooth. Set aside.
Notes
- Leftovers: Store in an airtight container in a fridge for 1-2 weeks.
- For best results, use fresh lemon juice.
- For a slightly more floral taste, substitute crushed red pepper flakes with Aleppo pepper flakes.
Absolutely love this vinaigrette! I made it for the heirloom tomato and burrata salad, but I plan on making it for other salads, pastas, etc. So, so delicious and easy to make!
Thank you, Shawna!! We definitely put this on EVERYTHING in the summer: meats, seafood, salads, and more! So good. xo, Ari
Such a fabulous easy and ahh so easy one. It’s gonna be on repeat in this kitchen.
Thank you, Sue! It’s definitely the sauce of summer! xo, Ari
Yum Such a fabulous and ahh so easy one. It’s gonna be on repeat in this kitchen.
Hello! Just made this as I love the idea of it. It’s quite salty. Next time I’ll cut the salt in half. I’m going to add a bit more basil, vinegar and oil to see if I can tamp it down. Thanks!
If you are sensitive to salt, definitely reduce. We make this weekly and it’s great for our taste, but completely support making it work for you! xo, Ari
Thanks, Ari. I actually love salt! The sauce has definitely mellowed, but I’ll likely cut back a bit next time. Thanks for all of your fabulous recipes. I adore your site (and wish I had taken more time in my initial, quickly written comment to express that!). Best – Kath
No offense taken, I know that personal preferences matter tremendously. For instance, I could douse everything in fresh lemon juice, but my husband is sensitive to too much acidity, so I always hold back. I think it’s great to try recipes as written the first go round and then adjust according to personal taste. Thanks for the kind words and support, Kath! xo, Ari
I already made this once this week and I am going back to the store tomorrow, so I can make a double batch for the weekend. Delicious on EVERYTHING! I made burrito bowls and added it over. I need to start growing some basil now.
YES!!! I make a double batch all summer long and use it on everything (truly, so versatile). Thanks, Lauren! xo, Ari
Absolutely delicious!! My basil plants were growing so big and I made this basil vinaigrette… it did not disappoint!! We’ve been putting it on avocado toasts, salads, fish. Pretty much anything. It’s truly delicious
Wow, this looks incredible Nicole! I agree, this is delicious on literally anything!! xo, Ari
I made this basil vinaigrette last night to complement my seared salmon with corn, tomato, broccoli salad with potatoes!
Love this dressing and it is incredibly vibrant, i am getting summer started early! Thanks again Ari!
This is my dream meal — how perfect! And yes, this vinaigrette is delicious on *everything*! Thanks, Chels! xo, Ari
This recipe is delicious. I put on steamed cod fish and also as a spread on a sandwich with mozzarella and as a salad dressing. Thank you for sharing.
Honestly, this vinaigrette is good on just about anything! Thanks, Diane, so glad you love it too! xo, Ari
My go to dressing all summer!! It’s so delicious and goes with so many summer salads!!
This is delicious!!! Just drizzled a spoonful or two on sourdough bread, fresh summer tomatoes and a slice of mozzarella! I’m plotting to make another purchase of fresh basil so I can make a few batches for the freezer for the winter!
Truly the recipe I make most in the summer — freezing for winter is an absolute pro move! So glad you love this one, Lisa. Thanks for sharing! Cheers, Ari
And I noticed you live in Montclair! We lived there from 2001 to 2019. Great town, loved it and miss it! We are now outside Seattle since May 2019, love it hear too, very different from my roots on the east coast!
Yes! We moved here in 2020 — best choice we could’ve made for our family. Glad you’re feeling settled now too. 😊