Balsamic Basil Vinaigrette

Vibrant flavors come together in this fresh, homemade balsamic basil vinaigrette dressing perfect for your next salad. From the sweet, tangy notes of rich balsamic vinegar to the sweetness (with a hint of spice) of fresh basil, this is a true treat for your taste buds!

vegan • dairy free • egg free

Disclosure: Some links below are affiliate links. That means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase. As an Amazon Associate, I earn from qualifying purchases.

Jump to:

• 💚 what you'll love about this balsamic basil vinaigrette dressing
• 🥣 ingredient specifics
• Recipe
• 👩🏽‍🍳 notes about method
• 🔪 equipment recommendations
• 🧊 storage
• ✅ acceptable substitutions and variations
• 🤝 vinaigrette pairings
• 🥰 tips for the best balsamic basil vinaigrette
• ♻️ sustainability profile
• ❓ frequently asked questions
• 🧄 favorite savory recipes
• 🕰️ the latest...

If you love bright flavors to create a zesty salad dressing, this balsamic basil vinaigrette is a recipe you need to try! Capture the essence of summer with fresh basil (perhaps from your own garden!) and combine with simple ingredients likely in your kitchen for a fresh, homemade vinaigrette that's ready in minutes.

💚 what you'll love about this balsamic basil vinaigrette dressing

Bright flavors. The ingredients in this vinaigrette are known for their bold flavors. We rely on balsamic vinaigrette for the full-bodied flavor and a tanginess that adds great depth of flavor. Add fresh basil, some Dijon mustard, and a few other ingredients, and you have a bold vinaigrette with vibrant and delicious flavors.

Easy to make at home. Simply add to your blender or food processor and blend until creamy. It's easy to make at home so you can have it at the ready!

Creamy texture without dairy. The final texture for this vinaigrette is creamy. This creates a luxurious feel that blends well with even the most "hearty" salads.

🥣 ingredient specifics

Basil. Use fresh basil leaves and stems (the stems should blend well). Dried basil will not serve as an acceptable substitution for this recipe.

Balsamic vinegar. A good quality balsamic vinegar is preferred given how prominent it is in the recipe.

Extra virgin olive oil. Similar to the balsamic vinegar, use a good quality olive oil.

Dijon mustard. The Dijon mustard contributes a little spiciness to the recipe as well as creaminess to the texture.

Pure maple syrup. Adding maple syrup is optional, but does a great job of balancing the spicier notes.

Garlic cloves. What's a dressing recipe without garlic? The cloves also offer a bit of spiciness and warm notes to the vinaigrette.

Salt. It's typically best to use a kosher salt.

Black pepper. I prefer freshly-ground black pepper, but any type will work.

Recipe

👩🏽‍🍳 notes about method

Using a small blender. In a personal size blender, you can "get away with" adding all ingredients at the same time.

Using your food processor. You have access to a removable top, so make the dressing in stages and follow the notes in the recipe card.

Handmade without mechanical equipment. The final texture will be less uniform, but no less delicious. Finely mince your ingredients using a knife or mincing tools and then whisk together in a small bowl.

🔪 equipment recommendations

Links to my preferred equipment is included in the recipe card. Some are affiliate links.

Blender or food processor. I used a personal blender for this recipe, and found it to be easiest to add all ingredients to the cup at the same time and blend until smooth.

If you use a food processor, it is typically recommended to add olive oil as a drizzle through the top and basil leaves at the end.

Measuring cups and spoons.

• Liquid measuring cups: olive oil, balsamic vinegar
• Dry measuring cup: basil leaves and stems
• Measuring spoons: Dijon mustard, maple syrup, salt, and pepper

Weight measurements are included in the recipe card, if you have a kitchen scale.

🧊 storage

Store in an airtight container in the refrigerator for up to a week. Since we rely heavily on fresh herbs in this recipe - and those tend to lose their fresh flavor quickly - using this vinaigrette within a week is ideal. Shake or whisk together again before pouring.

✅ acceptable substitutions and variations

Experiment with different vinegars. While not tested with this particular recipe, you can try different types of vinegars to adjust the flavor. Red wine vinegar, champagne vinegar, and more!

Additional seasonings. Try a little more heat with some roasted red pepper flakes, for example. If you're an onion fan, you can also incorporate a little shallot as well.

Garlic powder in place of garlic cloves. You should be fine to replace fresh garlic cloves with garlic powder, but reduce the amount (garlic powder has a more concentrated, potent flavor). Test with ¼ teaspoon and increase as needed.

🤝 vinaigrette pairings

• Fresh salads
• Pasta salads
• Dip for fresh vegetables
• Brushed onto sandwiches

🥰 tips for the best balsamic basil vinaigrette

Wash and dry the basil before blending. Water can impact how the vinaigrette emulsifies.

Remove hard ends from the garlic cloves. Just add to your compost or add to vegetables you're gathering for fresh vegetable stock.

Use good quality oils and vinegars. As mentioned earlier, balsamic vinegar and oil are prominent in this recipe. Make sure you have a brand and quality you like because that will impact the final outcome.

Make adjustments to suit your taste buds. Be willing to sample after blending and make any changes that will make it taste even better for you. Below are a few ideas:

• Add olive oil to cut any sharpness.
• Add more maple syrup to increase sweetness and decrease sharpness.
• Add a little more balsamic vinegar for extra tangy notes.

♻️ sustainability profile

Make this low waste.

• Use the basil stems, in addition to the leaves.
• After peeling the garlic and removing the ends, add the removed pieces to your freezer bag of scraps for homemade vegetable stock. Or, toss them in your compost.
• If any basil leaves need to be discarded, add them to your compost.
• Dry the basil leaves with a washable kitchen towel as opposed to paper towels.

Use local or homegrown basil. Reduce plastic packaging and potential added carbon emissions from traveling long distances by growing your basil at home or sourcing from a local farmer's market.

Sweeten with maple syrup instead of honey. Many vinaigrette recipes rely on honey as a natural sweetener, and many people mistake honey as an acceptable food for vegans (it's not). In fact, there are major concerns about how honey is produced and harvested, especially when we consider environmental impacts.

For example, honey bees are worse pollinators than native insects, and they have a tendency to outcompete native bees in many regions. We need effective pollination to support our food web, which doesn't always mean honey bees (and their reserves of honey) are the answer. Learn more about the importance of native pollinators in this Science.org article and give some love to pure maple syrup instead.

❓ frequently asked questions

What is the ratio of balsamic vinegar to olive oil?

When making a vinaigrette dressing, most recipes call for one part vinegar to three parts olive oil. Use this ratio as a guide because personal preference and ingredient types can impact the flavor profile. For example, balsamic vinegar has a lovely combination of sweetness and acidity, so you may enjoy adding more vinegar to avoid diluting the flavor. Other vinegars that are more sharp may benefit from the traditional 1:3 ratio.

Can you mix extra virgin olive oil with balsamic vinegar?

Absolutely! Balsamic vinegar offers a full-bodied flavor that's ideal for dressings, dips, and marinades, making it a great partner to the fruity and fatty notes of good quality olive oil. When emulsified with other ingredients like mustard, herbs and spices, and sweeteners, the mix of olive oil and balsamic vinegar becomes a playground for lots of different variations!

How do you keep a vinaigrette fresh?

When making a homemade vinaigrette, the freshness is what makes it extra special. To maintain freshness, store in an airtight container in the refrigerator for up a week; though, it will be best within the first four days. Note that fresh herbs and garlic will lose efficacy over time, which is why you want to make in small batches. Prior to using, either shake or whisk the vinaigrette again to emulsify.

🧄 favorite savory recipes

Discover other savory (and incredibly flavorful) recipes:

• Red Lentil Pasta Salad
• Cream of Broccolini Soup
• Chili Lime Roasted Chickpeas
• Buffalo Cauliflower Bites

🕰️ the latest...