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A jar of basil balsamic vinaigrette with a spoonful of dressing resting on top of it. You can see bits of fresh basil in the spoonful of vinaigrette. Out of focus in the background is a small plate of salad.
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Basil Balsamic Vinaigrette

This Basil Balsamic Vinaigrette is bright, balanced, and tangy with a bold herby flavor. Easy to make with just a bowl and whisk, this homemade dressing is ready in just 10 minutes. Use it on salads, as a meat marinade, for dipping bread, and more.
Course Condiment, Salad
Cuisine Italian
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings 16 tablespoons
Calories 100kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • ¼ cup balsamic vinegar
  • ¼ cup fresh basil leaves chopped
  • 1 clove garlic grated or finely minced
  • 1 tablespoon dijon mustard
  • 1 tablespoon honey
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ¾ cup extra virgin olive oil

Instructions

  • In a small mixing bowl, combine balsamic vinegar, chopped basil, grated garlic, dijon mustard, honey, kosher salt, and black pepper.
    ¼ cup balsamic vinegar, 1 tablespoon dijon mustard, 1 tablespoon honey, ¼ cup fresh basil leaves, 1 clove garlic, ¼ teaspoon kosher salt, ¼ teaspoon black pepper
  • Place the mixing bowl on a kitchen towel to keep it steady. Whisk the ingredients together until well combined.
  • To emulsify the dressing, slowly stream in the extra virgin olive oil while whisking continuously.
    ¾ cup extra virgin olive oil
  • Optional: Transfer the whisked vinaigrette to a blender or food processor, or use an immersion blender for a smoother texture and more intense basil flavor. Blend until desired consistency is reached.
  • Use immediately or cover and store in the refrigerator for up to one week.

Notes

  • Season to taste. Taste the vinaigrette before serving and adjust the seasoning. You can add more garlic, basil, honey, salt, and pepper to suit your tastes. Remember that the flavors will become more noticeable after the dressing sits for a while.
  • Storage: Store dressing in the refrigerator in an airtight container or glass mason jar for up to one week. If the olive oil hardens, let the dressing sit at room temperature for 15-20 minutes before whisking or shaking to remix.
  • Make Ahead: For optimal flavor, I recommend making it at least a few hours in advance to allow the flavors to melt together. This will result in a better-tasting, more balanced dressing when ready to serve.

Nutrition

Serving: 1tablespoon | Calories: 100kcal | Carbohydrates: 2g | Fat: 10g | Saturated Fat: 1.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7.5g | Sodium: 41mg | Potassium: 10mg | Sugar: 2g | Calcium: 3.5mg | Iron: 0.1mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.