Zingy Lemon Basil Vinaigrette

Got loads of basil and want something zesty you can put together fast? This Lemon Basil Vinaigrette is bursting with garden-fresh vibes and it perks up anything from grilled chicken to leafy greens in no time.

I mixed this up the first time because my basil stash got out of hand and now whenever my meals look boring, I whip it up for a punch of flavor with barely any work.

Dreamy Ingredients

• Olive oil: Grab a smooth-tasting extra virgin one for that silky finish fruity is best taste if you can before choosing
• Salt: Brings everything else to life use kosher or flaky salt for the cleanest punch
• Lemon zest: Loads up the aroma just use the yellow skin for the zingiest hit skip the bitter white part
• Garlic: Snag a small firm clove chop super fine keep out those green inside bits it gives an awesome kick
• Honey: Just a little mellows out the dressing boost with local honey if you’ve got it
• White wine vinegar: Go for something gentle for a light tang pick a nice smooth brand
• Lemon juice: Squeeze straight from the lemon for the brightest pop skip the bottled stuff
• Fresh basil leaves: Look for shiny deep green leaves skip the wilted ones they pack in the most fresh taste

Simple Steps to Make

Store or Use:

Move your finished vinaigrette into a glass jar ready to use it to jazz up roasted veggies summer salads or leftover grains Use it right away or for later pop it in the fridge with the lid on tight up to four days When it settles out just shake it or whisk and it’s good to go

Blend It Smooth:

Keep the food processor going and slowly pour in olive oil so it blends right in That’s what gives it that creamy look and silky feel Blend until it’s totally smooth and the basil is all mixed in Taste and tweak the seasoning if you like

Basil Base:

Drop basil, lemon juice, white wine vinegar, honey, finely chopped garlic, lemon zest, and salt into your processor Pack that basil loosely so it blends well Give it about 20 pulses scraping down sides if you need Let the basil look finely chopped but not totally disappearing into a mush

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Basil tops my list of summer herbs and every time I crush the leaves, I’m reminded of garden days with my sister right at home One spoonful takes me right back there every single time

Keeping it Fresh

Your vinaigrette tastes best stashed in the fridge in a shut glass jar You’ll get four days of bright flavor before the color or taste fade When you pull it out, shake it up since the oil and juice like to separate naturally

Swap It Up

All out of white wine vinegar? Use apple cider or champagne vinegar for a soft tang Want more lemon oomph? Try a little more lemon zest or honey if you want it sweeter Swap honey for agave if you’re avoiding animal stuff Even switch the basil for flat-leaf parsley if you like somewhere milder

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Serving Ideas

This sharp vinaigrette perks up anything from basic kale or spinach to hearty bowls of quinoa or farro Toss it with roasted veggies marinade some shrimp even drizzle on sliced avocado for a lightning-fast lunch

Everyday Background

Lemon and basil are old-school favorites all across the Mediterranean and America mixing citrus tang and herby aroma in kitchens everywhere They’ve got a forever spot in summertime eats whether you’re sprucing up salads or dropping some on grain bowls

FAQs About the Recipe

→ Which basil should I use here?

Go for fresh sweet basil if you can—it’s soft and classic. If you’ve got lemon basil on hand, that’ll boost the brightness even more.

→ Could I use something besides white wine vinegar?

Sure thing! Champagne or apple cider vinegar both work great. Just skip balsamic—it’ll cover up those fresh flavors.

→ How many days can I keep it in the fridge?

Just seal it tight and chill. It’s best if you finish it in about three or four days to keep that punchy taste.

→ Do I have to use a food processor?

A blender’s perfect, too. Or chop the basil up with a knife—it’ll just be chunkier and less smooth.

→ Does this work for marinating proteins?

Yep! All that lemon and those herbs are awesome with tofu, chicken, or fish—especially before you grill or roast ’em.

→ What salads suit this dressing?

Pour it on mixed greens, baby kale, spinach, or stir it into orzo and quinoa salads for a fresh pop.