Fresh Basil Vinaigrette

I wanted to make a vinaigrette using the fresh basil I had in the refrigerator so I threw together some basil, parsley, garlic, olive oil, canola oil, red wine vinegar, white balsamic vinegar, and a bit of sugar together.  I loved the vibrant green color – it was beautiful!  The vinaigrette turned out tangy and delicious with a wonderful basil flavor.  It topped our salad perfectly and was a big hit with all of us, especially my daughter.

Combine the fresh basil, parsley, garlic, canola oil, olive oil, white balsamic vinegar, red wine vinegar, and sugar together in a bowl.  Season with sea salt and freshly cracked pepper, to taste.  Blend for several minutes with an immersion blender until it’s well combined and the color is vibrant green.  Set aside and let the flavors mingle for awhile before drizzling on a salad.  Enjoy.

 

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Fresh Basil Vinaigrette

Prep Time: 5 min.

Total Time: 10 minutes

Ingredients:

Handful of basil leaves, chopped
1 tbsp fresh parsley, chopped
4 tbsp canola oil
2 tbsp olive oil
2 tbsp white balsamic vinegar
1 tbsp red wine vinegar
1 clove of garlic
1 tsp sugar, to taste
Sea salt and freshly cracked pepper, to taste

Directions:

Combine the fresh basil, parsley, garlic, canola oil, olive oil, white balsamic vinegar, red wine vinegar, and sugar together in a bowl. Season with sea salt and freshly cracked pepper, to taste. Blend for several minutes with an immersion blender until it's well combined and the color is vibrant green. Set aside and let the flavors mingle for awhile before drizzling on a salad. Enjoy.

 

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25 Responses to “Fresh Basil Vinaigrette”

  1. 1

    Chung-Ah | Damn Delicious — April 30, 2012 @ 8:58 pm

    I don’t think I’ve ever seen a basil vinaigrette until today. I love it! And I just bought a basil plant so I have plenty of basil to use up! :)

    [Reply]

  2. 2

    Kris — April 30, 2012 @ 9:04 pm

    I cheated and bought some tonight at fresh & easy. Shhhhhh!!!

    [Reply]

  3. 3

    Jenn's Food Journey — May 1, 2012 @ 5:26 am

    I love the color! So vibrant and lovely… I bet it tasted even better!

    [Reply]

  4. 4

    Kim in MD — May 1, 2012 @ 6:06 am

    What a gorgeous vinaigrette, Pam! I just planted a full flat of basil plants that my BF’s mom grew from seedlings. I will definitely be making this vinaigrette! Now, hopefully tomorrow you will post the salad recipe that you used this vinaigrette for? ;-)

    [Reply]

  5. 5

    Lynda — May 1, 2012 @ 6:19 am

    Pretty vinaigrette, and so healthy and vibrant. I have basil planted in my garden, so I’m bookmarking this. It would be fantastic on pasta salads too!

    [Reply]

  6. 6

    jackie @ marin mama cooks — May 1, 2012 @ 6:25 am

    That is the most beautiful vinaigrette I think I have ever seen. I’m sure your salad was popping with color!

    [Reply]

  7. 7

    Karen (Back Road Journal) — May 1, 2012 @ 8:25 am

    Love the vibrant color of the dressing. I can’t wait until I have loads of basil from my garden. I’ll definitely be making the vinaigrette.

    [Reply]

  8. 8

    gloria — May 1, 2012 @ 8:42 am

    Je aime!!! I love Pam I love soups and love the color!

    [Reply]

  9. 9

    vanillasugarblog — May 1, 2012 @ 10:40 am

    that color is so vibrant!
    i will have to remember this when i’m craving really good mozza with fresh tomatoes as a meal.

    [Reply]

  10. 10

    Rhonda (@diningalone) — May 1, 2012 @ 12:01 pm

    My sister hauls in tons of basil every year out of her garden, I am definitely sending her this as a way to use some of it up!

    [Reply]

  11. 11

    rosita vargas — May 1, 2012 @ 1:01 pm

    Mi querida Pam …es una hermosa y rica vinagreta te ha quedado de lujo,abrazos hugs,hugs.

    [Reply]

  12. 12

    Allison — May 1, 2012 @ 3:38 pm

    Can I ask why you used both Olive Oil and Canola Oil, vs only Olive Oil?

    [Reply]

    • Pam replied: — May 2nd, 2012 @ 8:35 am

      Allison,

      What Marjie said below is correct. I also think olive oil can be too flavorful in some vinaigrettes so I tone down the flavor a bit with the canola oil. That way the basil flavor can shine through. I hope this helps.

      Cheers,
      Pam

      [Reply]

  13. 13

    Marjie — May 1, 2012 @ 3:56 pm

    For Allison: Olive oil alone thickens up too much to pour when the dressing is chilled.

    Pam: This dressing is a perfect reminder that summer will soon be here! I love fresh salad dressings.

    [Reply]

  14. 14

    Blond Duck — May 1, 2012 @ 4:35 pm

    You should open a restaurant!

    [Reply]

  15. 15

    Joanne — May 1, 2012 @ 5:31 pm

    Anything that green HAS to be good! I bet it tastes like summer.

    [Reply]

  16. 16

    Alaina @ Fabtastic Eats — May 1, 2012 @ 6:44 pm

    ooh its so pretty! I love the idea of this!! This would be so good on so many things! YUM!

    [Reply]

  17. 17

    Sarah Bentley — May 1, 2012 @ 6:45 pm

    The green color will surely attract eater’s eyes. The photo is fantastic! Perfect captured! I think the White Canoe Dish is dandily chic if you serve this Fresh Basil Vinaigrette individually.

    [Reply]

  18. 18

    For the Love of Cooking » Fresh Basil Vinaigrette | Organic Rapeseed Oil — May 1, 2012 @ 7:58 pm

    [...] more: For the Love of Cooking » Fresh Basil Vinaigrette ← Everything Is the Brother of Chicken. | Stay Safe, Live Healthy & Eat … Well [...]

  19. 19

    Words Of Deliciousness — May 1, 2012 @ 8:05 pm

    I love the color of the vinaigrette. Sounds delicious and heatlhy.

    [Reply]

  20. 20

    shanthi — May 3, 2012 @ 1:18 am

    Superb recipe and lovely clicks

    [Reply]

  21. 21

    Angie@Angie's Recipes — May 4, 2012 @ 7:40 am

    A spring vinaigrette! Love it!

    [Reply]

  22. 22

    Chris — May 8, 2012 @ 7:22 pm

    I have plenty of basil growing on the back deck so I know I’ll be trying this, but not as a dressing, probably as a marinade.

    [Reply]

  23. 23

    The Duo Dishes — May 9, 2012 @ 11:08 pm

    Love the look of your site now! And love a homemade salad dressing. It can make a boring salad taste like new.

    [Reply]

  24. 24

    Cathy O — January 13, 2013 @ 12:35 pm

    YUM. made this today and can’t wait to enjoy it on a salad! I know this will be a regular recipe this summer, once my basil plants are growing in full force! Thanks for the recipe!

    [Reply]

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