Basil Balsamic Vinaigrette Dressing
Balsamic Basil Vinaigrette is one of those must-have dressings that’s incredibly easy to make and a staple everyone should have in their repertoire. With just a blend of balsamic vinegar, olive oil, fresh basil, and a pinch of salt and pepper, it’s a versatile dressing that can be whipped up in no time. The best part? It stays fresh for up to two weeks in the fridge, so go ahead and make a huge batch to have on hand whenever you need a burst of flavour!
Whether you’re drizzling it over a Caprese salad or using it to marinate chicken, my new favourite salad dressing will surely become a staple in your kitchen too.
Why I Love This Recipe
I adore Balsamic Basil Vinaigrette because it’s like a burst of summer in every drizzle. The tangy sweetness of balsamic vinegar paired with simple ingredients makes this creamy balsamic basil dressing a winner! It’s my secret weapon to jazz up salads, roasted veggies, or even as a marinade for grilled chicken. Plus, whipping it up at home means I know exactly what’s in it—no hidden preservatives or additives!
The Ingredients
How To Make It
Step 1. Place all the ingredients into a food processor, blender or use an immersion blender. Mix in short bursts until well combined.
Step 2. Adjust the seasoning if necessary. Use immediately or store in the refrigerator for up to a week. Shake or whisk well before using.
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Megan’s Tips
Emulsification: To ensure the oil and vinegar emulsify properly in the basil vinaigrette dressing, slowly drizzle the olive oil into the vinegar mixture while whisking continuously. This will create a smoother, well-blended vinaigrette.
Balance: Taste as you go! Balsamic vinegar can vary in sweetness and acidity, so adjust the amount of olive oil, mustard, and sweetener to achieve the perfect balance for your palate.
Let the vinaigrette sit for at least 30 minutes before serving.
Experiment with additional herbs and spices to create your unique version. A pinch of red pepper flakes can add a nice heat, or a bit of lemon zest can brighten the flavour. For an extra burst of freshness, add a splash of lemon juice right before serving. It’ll give your vinaigrette a lively, tangy finish that pairs well with a variety of dishes.
Frequently Asked Questions
Yes, you can use dried basil if fresh isn’t available, but know that fresh basil is the best. It adds loads of vibrant colour and deliciousness. If using dried basil, start with a smaller amount (about one-third of the fresh amount) and adjust to taste.
This vinaigrette can be stored in an airtight container in the refrigerator for up to a week. The flavour develops overnight, and it’s best to give it a good shake before using, as the oil and vinegar may separate.
If you don’t have balsamic vinegar, you can substitute it with red wine vinegar or apple cider vinegar mixed with honey or a low-carb sweetener to mimic its sweetness.
Flavour Variations
Garlic Parmesan Vinaigrette: Add grated Parmesan and extra minced garlic. Great for Caesar salads or breadsticks.
Citrus Basil Vinaigrette: Substitute half the balsamic with orange or lemon juice. Perfect for seafood salads or grilled chicken.
Honey Mustard Basil Vinaigrette: Mix in honey and Dijon mustard. Ideal for roasted veggies or as a dip for roasted chicken, like my favourite Peri Peri Chicken.
Strawberry Balsamic Vinaigrette: Puree fresh strawberries and blend them in. A fruity twist for green salads or grilled meats.
Spicy Chili Basil Vinaigrette: Add a pinch of red pepper flakes or a splash of hot sauce. Use as a spicy marinade or salad dressing.
Rosemary and Thyme Vinaigrette: Infuse with fresh rosemary and thyme. Pairs well with roasted potatoes or lamb.
Pesto Balsamic Vinaigrette: Mix in a spoonful of basil pesto or sundried tomato pesto. Perfect for pasta salads or drizzling over Caprese Salad.
Blueberry Basil Vinaigrette: Puree fresh or frozen blueberries and mix them in. A sweet, tangy dressing for mixed greens or grilled chicken.
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Balsamic Basil Vinaigrette
Equipment
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Ingredients
- 1/2 cup fresh basil leaves approximate 15-20g
- 1 clove garlic roughly chopped
- 2 tablespoons white balsamic vinegar or aged balsamic vinegar
- 1/2 cup extra virgin olive oil
- Finely grated zest of half a lemon plus 1 tablespoon lemon juice
- 2 teaspoons Dijon mustard
- Salt and freshly ground black pepper to taste
Instructions
CONVENTIONAL METHOD
- Place all the ingredients into a food processor. Mix in short bursts until well combined.
- Adjust the seasoning if necessary. Use immediately or store in the refrigerator for up to a week. Shake or whisk well before using.
BASIL VINAIGRETTE THERMOMIX
- Place basil, garlic, and vinegar into mixer; chop 3 sec/speed 7. Scrape down sides of bowl.
- Add remaining ingredients; mix 30 sec/speed 4.
- Adjust the seasoning if necessary. Use immediately or store in the refrigerator for up to a week. Shake or whisk well before using.
Notes
Your Own Notes
Nutrition
3 responses to “Balsamic Basil Vinaigrette”
This is a very vibrant and fresh dressing. I have fresh basil growing so it’s quick and easy to make. I have it in the fridge on hand for that nice burst of flavour to put on any salad and the white balsamic vinegar in it tastes amazing.
We put this dressing on everything. Might have to grow our own basil to ensure adequate supply!
I just love this dressing. It is so easy to make with heaps of flavour. Especially when you have a garden full of basil in your backyard. I love the tangy sweetness and creamy flavour. I also use it for a marinade.
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