Fresh Basil Vinaigrette

Fresh Basil Vinaigrette

  • 2 cups fresh basil leaves, packed (stems removed)
  • Juice of 2 lemons
  • 2 Tablespoons apple cider vinegar
  • 4 cloves of garlic
  • 1 spring onion
  • Salt and pepper to taste
  • ½ cup extra virgin olive oil

Add basil leaves, lemon juice, apple cider vinegar, garlic cloves, spring onion, and salt to a blender and blend until well combined (about 30 sec – 1 min).

THEN ADD THE OIL and blend again until emulsified, about another 30 seconds.

This dressing will keep in the fridge, in a lidded jar, for 1-2 weeks.

Oil solidifies when refrigerated so make sure to remove the vinegarette a little ahead of time to allow it to come to room temperature while you assemble your salad or bowl.

Shake before use.

Photo credit: Nathalie Jolie

Adapted from Lauren Kenson's recipe

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