Balsamic Basil Dressing

Basil Balsamic Dressing in a glass mason jar.

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This Balsamic Basil Dressing is an easy, healthy vinaigrette that goes on just about everything! Tangy balsamic vinegar and fresh basil are blended with extra virgin olive oil to make a thick dressing that tastes like summer. You just need 6 ingredients and 5 minutes to make it.

Plus it's naturally gluten-free, dairy-free and Paleo with a vegan option.

Prep Time5

Cook Time0

Course: Salad, Side Dish

Cuisine: American, Italian

Servings: servings

Calories: 269kcal

Author: Don Baiocchi

Ingredients

¼ cup tightly packed basil leaves see notes
¼ cup balsamic vinegar
1 tablespoon honey see notes
½ teaspoon fine sea salt
¼ teaspoon freshly ground black pepper
½ cup extra virgin olive oil

Instructions

Add the basil, vinegar, honey, salt and pepper to a blender. Blend until the basil is broken down and everything is combined, about 2-3 minutes. Stop and scrape down the sides of the blender jar if necessary.
While the blender is running, slowly drizzle in the oil through the opening in the lid (do not take off the lid or the oil will spray everywhere). Continue blending for another 30-60 seconds or until the dressing looks smooth and combined. Some green bits of basil are fine. It's now ready to enjoy!
Makes a scant 1 cup.

Notes

Note: There are lots of kinds of basil. Try to use Genovese (or Italian) basil, lemon basil or American basil (also known as lime basil).

Substitutions

For a totally different yet equally delicious flavor, replace the vinegar with the same amount of lemon juice.

You can use the same amount of flat-leaf parsley in place of the basil for a different, summery dressing.

If you want a bit of spice, add a pinch of red pepper flakes when blending the basil and vinegar.

If you want it to be creamy, add a 1-2 tablespoons of mayonnaise, yogurt of Greek yogurt with the basil and vinegar.

To make the recipe vegan friendly, use maple syrup or agave nectar in place of the honey.

Make ahead

The dressing will keep up to 2 weeks in the fridge. Shake it up well before using as it will separate as it sits. If the oil solidifies in the fridge, leave the dressing on the counter until it liquifies, about 20-30 minutes.

Freezer info

You can freeze this dressing although it's not ideal as it might lose some flavor. Make sure it's stored in an airtight container. Freeze for up to 1 month. Thaw overnight in the fridge. If the oil is still solid once it's thawed, leave the dressing on the counter until it liquifies, about 20-30 minutes. If the dressing "breaks" (the oil and vinegar have completely separated), add the dressing to a blender and blend until combined. It may not be perfectly smooth again.

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