Easy Lemon Basil Vinaigrette
This Lemon and Basil Salad dressing is such an easy recipe that will jazz up the simplest of things. Perfect for pasta salad, as a marinade for various proteins, or to keep in the fridge when you want to quickly enjoy a bowl of greens. Paleo, gluten free, whole 30 approved, vegan.
- Prep Time: 10
- Total Time: 10 minutes
- Yield: 4-6
- Category: Salads
- Method: n/a
- Cuisine: Healthy
Ingredients
- 2/3 cup extra-virgin olive oil
- 1/3 cup tightly packed fresh basil leaves
- 1 tsp minced garlic
- 1/3 cup freshly squeezed lemon juice (about the juice of 4 small lemons)
- 2 tsp Dijon Mustard
- 1/2 tsp red pepper flakes
- Salt and Pepper to taste (I usually do about 1 tsp salt, 1/4-1/2 tsp pepper)
Instructions
- Add all ingredients to a large mason jar (if using an immersion blender *see notes) or food processor or blender.
- Blend until smooth and creamy. Store in an airtight container in the fridge for up to one week.
- Enjoy as a healthy salad dressing throughout the week, use on pasta salads, as a marinade for protein, serve with roasted vegetables, etc.
Notes:
*If you have an immersion blender, my favorite way to make this easy salad dressing is to get a mason jar with a big enough opening to fit the immersion blender, and add all items into the jar and blend it up!
Find it online: https://www.tippsinthekitch.com/easy-lemon-basil-vinaigrette/
