Sweet Basil Vinaigrette is the most delicious way to dress any salad! Made with simple ingredients and easy instructions, this will be your new “go-to” dressing!
I’ll never forget the first time I tried a version of this salad. My friend Desiree made this delicious fall salad for a Thanksgiving dinner with pears, cranberries, pecans, and spinach. This dressing made the entire dish come together, and I wanted to skip every other dish and only eat this. But, it was Thanksgiving, so obviously I enjoyed the rest of my meal. But after it was all finished, this was my favorite part! I knew I had to have the recipe.
I’ve been making this over the years for all seasons, not just the fall. I absolutely LOVE it during the first hints of spring because of the fresh taste, and I love to eat it with strawberries and avocado. It’s also one of my favorite dressings to make when I am hosting company, or bringing a dish to a social gathering. Everyone always asks for the recipe!! Since it’s the week of enjoying green food for St. Patrick’s day, I thought it would be perfect to share with all of you!
I have adapted it over the years, making this refined sugar-free and using honey as the sweetener. I enjoyed it over the weekend with arugula, strawberries, feta, pecans, and red onion. So many great possibilities with this salad dressing; feel free to dress with anything and you won’t be disappointed! Something else I love is that this recipe will make plenty for you to enjoy salads for an entire week. Its keeps well in the fridge. Enjoy!!
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Sweet Basil Vinaigrette
Ingredients
- 1 cup fresh basil leaves loose
- 1/2 cup salad oil your choice, I use olive oil
- 1/2 cup apple cider vinegar
- 1 clove garlic crushed
- 3 tbsp honey
- 1/2 tsp coarse salt
- 1/2 tsp ground pepper
Instructions
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Place all ingredients in a food processor or blender, and blend until smooth.
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Serve over your favorite salad!
Recipe Notes
This dressing will hold in the fridge for at least 1 week.
Making this for the second time! We love the simple flavors and it’s been another great way to use up our basil that’s going wild.
Making this for the second time! We love the simple flavors and it’s been another great way to use up our basil that’s going wild.
Great Lydia!! So glad you enjoy it 🙂
We have definitly found our new favorite dressing! This is delicious. Thank you so much:)
So glad to hear, Bonnie!! We make it all the time too. It’s great for Thanksgiving with pecans, pears, cranberries, and feta. Just an idea ????
Love this recipe. Do you have the calorie count?
Hi Jennifer, about 70 calories per tbsp.
I made this tonight after pruning my basil plants. Added plain Greek yogurt to go creamy and red pepper flakes to go spicy. Fabulous!!!
Love those additions!! YUM!
Can you can this in a hot water bath to save for later?
Hi Pam, I have never done that before so I’m not sure! It will last up to 10 days in the fridge.
I just whipped this up for a quick dressing. Used the last of my garden basil ( I let it go to seed). With a quick taste immedibabsately after, I am in love…. Can’t wait for the flavors to settle in over night.
Wow. Big hit. We’re going to put it on everything. It will keep that big basil bush at bay! Thanks.
Love hearing that!! Thank you!
Great dressing, what wine would you pair it with.
I love something light like a Sauvignon Blanc!
Easy to make and great tasting. Verried mine with a little Dijon mustard and left out the honey.