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    Category Home » Salads » Lemon + Basil Vinaigrette

    Lemon + Basil Vinaigrette

    Published: Apr 16, 2019 · Modified: May 14, 2020 by Leigh Anderson · This post may contain affiliate links

    Jump to Recipe Print Recipe

    This super-versatile lemon and basil vinaigrette is made with four simple ingredients and can be used as a salad dressing, marinade or sauce to be poured over roasted veggies, or grilled meat and fish!

    I can think of twenty ways to use this lemon basil vinaigrette right off the top of my head! It goes great with fresh summer tomatoes and burrata or roasted fish, or mixed with a little mayo and spread on a roast beef sandwich. The possibilities are endless which makes it a great recipe to have in your repertoire.

    You can make this dressing in a blender or food processor, whichever is more comfortable. Lemon and basil vinaigrette can be made ahead of time and will last up to five days in the refrigerator. Store it in a mason jar with a tight-fitting lid. If the dressing separates, you can shake it to re-emulsify or put it back in the blender and pulse it a few times until thoroughly combined.

    Recipe Steps:

    1.Place all of the ingredients in a blender. Blend until smooth. Season the dressing with salt and pepper. Serve right away or store it in a glass jar with a lid in the refrigerator for up to five days. 

    4 Ways to Use Lemon & Basil Vinaigrette:

    Parchment Baked Cod
    Green Panzanella with Snap Peas and Avocado
    Spring Couscous Salad
    Cauliflower Gnocchi with Corn & Tomatoes

     

    A mason jar filled with Lemon + Basil Vinaigrette

    Lemon + Basil Vinaigrette

    This super-versatile lemon and basil vinaigrette is made with four simple ingredients and can be used as a salad dressing, marinade or sauce to be poured over roasted veggies, or grilled meat and fish!
    5 from 1 vote
    Print Pin Rate
    Prep Time: 10 minutes
    Servings: 6
    Calories: 164kcal
    Author: Leigh Anderson

    Ingredients

    • 2 cups packed basil leaves cleaned and dry
    • ½ c olive oil
    • ¼ c lemon juice
    • 1 clove garlic
    • salt and pepper to taste

    Instructions

    • Place all of the ingredients in a blender. Blend until smooth. Season the dressing with salt and pepper. Serve right away or store it in a glass jar with a lid in the refrigerator for up to five days. 

    Nutrition

    Calories: 164kcal | Carbohydrates: 1g | Protein: 1g | Fat: 18g | Saturated Fat: 2g | Sodium: 1mg | Potassium: 34mg | Fiber: 1g | Sugar: 1g | Vitamin A: 422IU | Vitamin C: 6mg | Calcium: 14mg | Iron: 1mg
    Did you make this recipe?Share a picture on Instagram and tag me: @Craving_California and use the hashtag: #CravingCalifornia!

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