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If this fabulous Sweet Basil Vinaigrette could talk, it would be shouting "summer!" It's sweet, tangy and bursting with vibrant, delicious basil flavor!
This Sweet Basil Vinaigrette recipe was first published back in 2011, the year Scott and I began this fun journey called "The Café". I had a ton of basil growing in the garden that summer and wanted to come up with a salad dressing that would utilize my bounty and capture the "essence of summer".
The first blog picture (there was only one in the post!) of this delicious dressing was taken with my cell phone and, as you can imagine, it wasn't a work of art. But the recipe became super popular over the next few years and readers have written to say things like:
It really isn't summer until I make your wonderful basil dressing. I could drink it with a straw!
This stuff is SO good! I made it the first time a few months back and ate most of it myself with some crusty bread. I have since been having major pregnancy cravings for it, so I made a trip to the store and stocked up on basil and bread. I’ll try not to eat it all before my husband gets home!
This was absolutely delicious! My teenage son, who has only ever eaten ranch dressing on salads, actually tried to lick the bowl. My poor basil plant looked like a Dr. Seuss plant after I took all the leaves and left only stems, but it was worth it. Thank you!
I love this dressing and make it several times throughout the summer.
Love this dressing...make it every 2 weeks for my lunch salads! You're right---wintertime means more expensive and less plentiful basil, but this recipe has spoiled me for store-bought dressings. I can only eat homemade now!
I just wanted to say this is my FAVORITE dressing. I’ve never found a recipe better than this one. Thank you!
We republished the recipe in 2014 with new pictures and text but, with over 1,200 recipes, this wonderful basil salad dressing has once again gotten buried in the deep, deep Café archives. And it's WAY too delicious to be forgotten, so we tweaked the recipe just a bit, took some new pictures and spiffed up the post for your summer enjoyment!
So easy!
If you think that making a beautiful, delicious dressing like this Sweet Basil Vinaigrette is difficult, think again! Simply throw all the ingredients except the oil into a blender or food processor and push the button. Let it go until everything is pureed and transformed to a vibrant green, then drizzle in the oil. Check out the Café Tips below for an easy way to do that!
Super Versatile
This basil dressing is fabulous on lots of different salads. It's wonderful in a simple green salad (spinach, arugula, butter lettuce, etc.) but it goes well in salads with fresh corn, zucchini, eggplant, peaches, summer squash, blackberries, raspberries, nectarines... almost any summer fruit or veggie. My all-time favorite pairing of this Sweet Basil Vinaigrette is with tomatoes. And if you have some homegrown, still-warm-from-the-sun tomatoes, you might just think you've died and gone to heaven!
I love to stack sliced tomatoes with fresh mozzarella then drizzle the piles with this beautiful, emerald green, vibrantly fresh dressing. And if I've got some juicy, ripe peaches to layer with the tomatoes and cheese, it makes a beautiful presentation and adds another layer of summery flavor. A scatter of buttery toasted pine nuts and a few fresh basil leaves are the crowning glory. It's one of those salads you dream of, all winter long!
If you don't grow your own basil, FIND SOME! This is the time of the year when basil starts going crazy. Friends and/or neighbors would probably be thrilled to give some of their bumper basil harvest a happy home. The more you cut basil, the more vigorously it grows. It's also readily available and quite inexpensive at farmer's markets and vegetable stands all summer long. Find some and whip up a batch of this "summer-in-a-jar". When you take the first delicious taste, you'll start thinking that summer didn't really arrive... until now!
Café Tips for Making this Sweet Basil Vinaigrette
- This recipe calls for 2 cups of fresh basil. That's a lot of basil! If you get a craving for this fresh, delicious dressing and basil is not plentiful, it can be made with less. I've made it with as little as a half-cup of basil. It doesn't have the intense, vibrant flavor, but it works.
- You can use either a blender or food processor to make this Sweet Basil Vinaigrette. Just add everything to the container or bowl except the oil and puree until smooth and vibrant green. If you wash the basil leaves, there's probably enough water but you might need to add a little more to make everything begin to combine. Once it's nice and smooth, add the oil in a slow drizzle. This is easy to do with a food processor (through the chute) but it's a little trickier with a blender. I found a great little trick for this: simply take off the center insert from the top of the blender and place a small-mouth funnel in its place. Then just drizzle the oil in through the funnel. The funnel also blocks the opening so the green liquid doesn't splash out.
- If you don't have a funnel, another easy (and mess-free) way to add the oil is to place a piece of plastic wrap over the top (uncovered) of the blender container. Push the plastic wrap down a bit (so it droops), then cover with the blender lid. Remove center insert from the blender cover (usually clear plastic) and poke a few holes in the plastic wrap with a toothpick or wooden skewer. Slowly add the oil, adding more as it drizzles down into the basil mixture.
- This dressing also makes a wonderful sauce for grilled chicken, salmon, shrimp, etc. It adds so much flavor and pizzazz and also makes a beautiful presentation!
- Try this Sweet Basil Vinaigrette as a dipping sauce for bread. Pick up a good baguette and serve it with small bowls of this vibrant green sauce. It would make a fun appetizer or a unique side for a dinner party!
Thought for the day:
I lift up my eyes to the mountains—
where does my help come from?
My help comes from the Lord,
the Maker of heaven and earth.
He will not let your foot slip—
he who watches over you will not slumber;
indeed, he who watches over Israel
will neither slumber nor sleep.
What we're listening to for inspiration:
If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear other’s results and ideas for variations.
If this fabulous Sweet Basil Vinaigrette could talk, it would be shouting "summer!" It's sweet, tangy and bursting with vibrant, delicious basil flavor!
- 2 cups fresh basil leaves, tightly packed (about ¼ pound)
- ¼ cup rice vinegar
- 1 tablespoon sugar
- 2 tablespoons honey
- 1 clove garlic
- 1 teaspoon Dijon mustard
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1-2 tablespoons water See if you need it. If the basil leaves and other ingredients are having a hard time, add a little water at a time until everything starts to combine.
- ¾ cup neutral-flavored oil sunflower, grapeseed, avocado, canola oils all work well
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Place basil leaves in a strainer and rinse well with cold water. Drain well.
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Combine all ingredinets except the oil in a food processor or blender. Puree mixture until smooth and bright green.
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With the motor running, slowly add the salad oil to form an emulsion. (See Café Tips above in the post for tricks on how to do this.)
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Store in an airtight jar or container in the refrigerator. Dressing keeps for 5-7 days in the refrigerator.
See Café Tips above in the post for more detailed instructions and tips.
Makes about 1½ cups of dressing.
Barbara J. Ocker says
Whoa! I just tried this Sweet Basil recipe, and wanted to pass on this little version on mine. You may want to try it out =). I had some stained plain yogurt and mixed it with some of the basil dressing, sprinkled a little bit of everything but the bagle seasoning on top and used it as a dip. So good! And feeling a little more healthy over here! LOL!
Chris Scheuer says
Thanks, Barbara! That sounds amazing!
Susan says
Oh my goodness this is the best dressing ever! Had it on chopped homegrown tomatoes and cucumbers tonight, with tiny mozzarella balls. I could eat this till the cows come home, and the hubs said it was the best he’d ever had.
Thank you so much for making me a star in my kitchen!
Lindsay @ The Café Sucre Farine says
So glad to hear this, Susan! Thank you for letting us know!
Sherrin murphy says
Thankyou for your recipes amd blogg. Look forward to treceiving them. Could you please sherrin murphy to your email list. Thankyou.
Also can you substitite whit vinegar for rice vinegar in the sweet basil dressing
Thankyou
Chris Scheuer says
Hi Sherrin,
I am not allowed to add you to the email list but if you look at the very top of the website, there's a black bar where you can enter your email and subscribe.
Regarding your question, you could definitely use white vinegar although the rice vinegar does add really nice flavor.
Aly says
Is it possible to freeze this dressing?
Chris Scheuer says
Hi Aly, I have frozen it. It will separate a bit but a good shaking will bring it back.
kate says
Is it possible to use olive oil?
Chris Scheuer says
Hi Kate, great question!
While I'm a huge fan of olive oil and use it for lots of recipes, it's not the best for this recipe, for two reasons.
First of all, you really want the basil to shine in this recipe and olive oil has a stronger flavor that competes with the basil.
Secondly, when you blend olive oil vigorously (as is called for in this recipe) it can end up with a bitter taste. The explanation for that is well explained in this Cook's Illustrated article: https://www.cooksillustrated.com/how_tos/5475-testing-olive-oils-bitter-end
Summing up what the article explains:
"Extra-virgin olive oil contains bitter-tasting compounds called polyphenols that are normally coated by fatty acids, which prevent them from dispersing in the presence of liquid. When olive oil is broken into droplets in an emulsion, the polyphenols get squeezed out and will disperse in any liquid in the mix, so that their flavor becomes evident. The blades of a food processor break olive oil into much smaller droplets than those created from whisking. The smaller the droplets, the more polyphenols that break free and disperse, and the more bitter an emulsion will taste."
Hope that helps!
Meghan says
Thank you Chris for yet another delicious recipe!!! 🙂 My husband and I used this dressing on a salad: dark greens, fresh raw beets, fresh sliced peaches, grilled chicken, and a little goat cheese! Everything complimented each other. Amazing summer dressing!!
Chris Scheuer says
That sounds delicious, Meghan! Thanks so much for sharing your review.
Me says
So are u recommending grapeseed oil or avacados oil
Lindsay @ The Café Sucre Farine says
Either will work! Just use the one you like to cook with.
Terri Teague says
I made this in my "Magic Bullet" blender and it worked fabulously! I used my first batch up so quickly, it is delicious and yes I had a couple spoonfuls with nothing else, Yum!
Chris Scheuer says
Yay! Thanks, Terri!
Laura B Tolbert says
Just made this yesterday after gathering a ton of basil from the garden. Wow! It is soooo good.
(I substituted Coconut Palm Sugar for the white sugar since I had it on hand)
Definitely will keep this dressing in my fridge until the harvest of basil ends!
Chris Scheuer says
Awesome, Laura! Thanks for letting us know!
Ginette says
C'est indiqué temps de cuison 3h 17 min??????
Chris Scheuer says
Non, c'est 15 minutes.
lou says
Oh my, Chris—- I am a skeptic by nature. After reading reviews, I thought no way this is a dressing that is so good I would want to drink it. I just made it and it IS that good!!!
Chris, your recipes are always mouthwatering and directions are detailed. Thank you for inspiring me to make delicious homemade meals.
Also I appreciate your scripture references and their encouragement. Lou
Chris Scheuer says
Thank you so much for the kind comment, Lou! I'm so happy you enjoyed the dressing.
Carolyn Frazier says
OK.. I saw your recipe for Cauliflower and Fresh Corn Salad and was cornering after reading that this dressing pairs well with corn if it would work with this salad? Would it be too powerful?
Chris Scheuer says
Hmmm... Such an interesting question. I hadn't thought of it but when I look at that recipe, I think this could be a wonderful pairing!
Sue L. says
Dear Chris,
I made this for a dinner with friends and also for a cousin reunion. The recipe has been shared each time because everyone kept complementing me on the dressing. You recently shared a basil oil recipe which has the basil blanched before putting it in the blender. Do you recommend doing that with this vinaigrette recipe?
Thanks again for a perfect recipe to enjoy with a caprese style salad!
Chris Scheuer says
That's a great question, Sue. Blanching the basil for the oil helps to kill the enzymes which can cause deterioration of the fresh basil. You could blanch the basil in this recipe but I feel like the vinegar helps to keep the fresh basil longer.
Thanks for sharing your review! I'm so happy you enjoyed this dressing!
Jen D. says
Made a whole wheat couscous and French green lentil salad with roasted garden tomatoes and this amazing dressing made from garden basil. It was wonderful! My four year old declared it "super yummy" and asked for a big scoop of seconds.
Chris Scheuer says
I love that, Jen! Thanks for letting us know!
Roxanne says
Followed recipe as written…DELICIOUS!!
Chris Scheuer says
Thanks so much, Roxanne!
Janice says
There is only one word to describe this - DELICIOUS!
Chris Scheuer says
Thank you, Janice!
Heidi says
Excellent dressing! Our family of 9 was smacking their lips with this one. I made a copycat version of Cafe Zupas Thai Noodle Salad with all the fixings with this as the base dressing topped with a gingery peanut drizzle on top. I look forward to making it again. Thank you, Chris!
Chris Scheuer says
Awesome! Thanks so much for letting us know, Heidi!
Paula Barnes says
Pure bliss; this dressing took my caprese salad with burrata to a whole new level. The dinner guests said it was the best they had ever had. THANK YOU
Carol Manning says
I'm making my third batch! Can this be frozen?
Bonnie Benedict says
Do you have problems with this turning dark and losing its vibrant green color? In Tuscany, when making a basil oil, to prevent this very thing they glanced the basil leaves first. Was thinking about trying that unless the vinegar is enough acid to keep it bright green.
Carol Manning says
This is my 2nd batch in about 24 hours! I LOVE this!
Can it be frozen?
Chris Scheuer says
Haha! You sound just like me when I find something I really like! 💕
Yes, you can freeze this dressing. Just shake it really well after thawing.
Rosemarie Baker says
Used basil from my garden. This is fabulous! Just made it & it's in the fridge. Now I need the really gorgeous cut glass cruet to show this off! Thank you!
Chris Scheuer says
I'm so happy you enjoyed this recipe, Rosemarie! Yes, I agree, that a pretty container makes a dressing like this even more special!
Carol Manning says
This is delicious! It is also versatile. I wish I had made the full batch since it is so yummy, but I was running a bit low on basil. I'll definitely make it again ... and again!
Thanks
Chris Scheuer says
Thanks, Carol! We love this dressing too!
Grace says
Once again you come through with another outstanding recipe. We love it. Light,delicious and refreshing. Thank you.
Chris Scheuer says
You're welcome, Grace! Thanks for sharing your results! 💕
Michele says
I’ve got a huge plant of purple basil! I’m exited to try
Chris Scheuer says
Lucky you! Hope you enjoy it, Michele!
Vickie Oliver says
Wow, this is the PERFECT summer dressing. Your tip using a funnel with the blender worked fabulously. I just peeked in the refrigerator and the dressing stayed completely emulsified overnight. I too, got in to it with some bread later on in the evening. Thanks so much Chris for yet another winner!
Chris Scheuer says
You're welcome, Vickie! Thank you for sharing your results 💕