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Lemon Basil Vinaigrette

Pour this gluten-free, dairy-free, vegan and healthy lemon basil vinaigrette over your favorite salad, quinoa veggie bowl, or on a sandwich. Works on pasta or potato salads just as well.


Prep Time5 mins
Total Time5 mins
Course: Sauce
Cuisine: American, Vegan
Keyword: Basil Vinaigrette, Lemon Basil Dressing, Lemon Basil Salad Dressing, Lemon Basil Sauce, Lemon Basil Vinaigrette, Vinaigrette for Bowls
Servings: 4

Ingredients

  • 1 cup basil* packed down tight
  • 2 garlic cloves
  • 1 zest of medium lemon unwaxed
  • 2 tbsp fresh lemon juice
  • ⅓ cup olive oil extra virgin
  • ½ tsp salt plus more to taste
  • ¼ tsp red paper flakes

Instructions

  • Place basil**, garlic and lemon zest in a food processor. Pulse repeatedly until uniformly chopped.
  • Add lemon juice, oil, salt and pepper. Pulse a couple more times to combine being careful not to overprocess.

Notes

*As much as I love to to use frozen produce when my own balcony doesn't deliver a sufficient supply of basil, frozen basil hasn't worked for me in this case.
**In order to get the most flavor out of the basil, you just need to slap them. First the technique: place a few leaves or sprigs of your chosen herb in one palm. Then give it a good smack.