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This lemon basil salad dressing is ready in minutes with only a few simple, budget-friendly ingredients. It’s perfect for drizzling, dipping, & spreading!
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Why You’ll Love This Basil Salad Dressing
If you’ve got fresh basil on hand and a craving for a delicious dressing to bring your salad to life, this easy basil salad dressing is about to become a new, summery favorite. (And if you don’t have basil on hand, you’ll want to keep it on hand after trying this!) It’s herby, citrusy, and hits those vibrant notes of homemade pesto (with fresh basil, lemon, and nuts/seeds), all while being simpler, budget-friendly, and super versatile.
Whip up this basil lemon dressing in minutes with a handful of wholesome ingredients, then enjoy it for days over salads, grain bowls, pasta, roasted veggies, or even as a dip. The best part? It’s full of flavor and nutrient-dense whole food ingredients and vegan, without the mystery ingredients in store-bought dressing.
Try it alongside my avocado green goddess dressing, vegan Italian dressing, and lemon dressing for a delicious rotation of flavor boosters all summer.
Ingredient Notes
Keep scrolling to the recipe card for the complete list of ingredients and recipe instructions!
Recipe Variations
- More herbs: Add depth of flavor with parsley, mint, cilantro, chives, etc.
- Aromatics: Boost the lemon basil vinaigrette with minced garlic or shallots.
- Mustard: Dijon mustard works best to add a little heat and zippy flavor.
- Creamy dressing: Try adding ½-1 avocado or some vegan yogurt, healthy vegan mayonnaise, cashew cream, or tahini to this basil vinaigrette recipe.
- ‘Cheesy‘: Add some nutritional yeast (how to use nutritional yeast) and/or finely shredded vegan parmesan.
- Pesto: Add depth with 1 tbsp of green pesto (like my pesto in this amazing avocado pesto pasta, vegan walnut pesto, or vegan basil sunflower seed pesto). Adjust seasonings if needed.
How to Make Basil Salad Dressing
This lemon basil salad dressing recipe comes together in just two steps!
Step 1: Blend all the ingredients in a blender/food processor until smooth.
Step 2: Taste and adjust any element to your liking.
For the best flavor, let the lemon basil dressing chill for 30 minutes before serving.
FAQs
You could make this lemon basil vinaigrette recipe with sunflower seeds or white beans. Alternatively, skip the nuts for a lighter dressing.
While it won’t taste the same, I think fresh parsley and/or cilantro would be delicious.
Basil-based sauces may turn a darker, murky color (but still taste fine). To avoid discoloration, blanch the basil for 5-10 seconds, transfer it to an ice bath, pat thoroughly dry, then use.
Toni’s Recipe Tips
- Use fresh basil: Make sure it’s vibrant and fresh for the best flavor.
- Taste and adjust: I.e., sweetness, lemon, seasonings, etc.
- Use a high-speed blender: To blend it until smooth. Soaking nuts in cold water overnight can soften them if using a lower-powered machine.
- If you can’t use fresh basil: Make a ‘cheat’ pesto salad dressing by replacing it with store-bought basil pesto.
- Let it chill: Just 20-30 minutes will allow the flavors to meld.
How to Serve Lemon Basil Salad Dressing
- Salads: This balsamic basil vinaigrette dressing pairs amazingly with Italian/ Mediterranean flavors, including tomatoes, cucumber, olives, bell pepper, zucchini, asparagus, white beans/chickpeas, spinach, vegan cheese (tofu feta cheese or mozzarella), etc.
These include vegan caprese salad, orzo chickpea salad, Panzanella salad, watermelon basil salad, etc. Don’t forget potato and pasta salads, as well.
- Drizzle: Over grain bowls (like this farro with roasted vegetables), vegan pizza, flatbread or naan, lettuce wraps, baked/smashed potatoes, roasted vegetables, etc.
- Mix-in: Stir the lemon basil dressing into rice, quinoa, pasta, etc.
- Spread: Over sandwiches (like this pesto tofu sandwich or mushroom sandwich), bruschetta, or a vegan grilled cheese.
- Protein: Use this balsamic basil vinaigrette over vegan fish (including fish sticks), vegan chicken (tofu fried chicken, anyone?), tofu (such as crispy baked tofu), etc.
Storage Instructions
Fridge: In an airtight container in the fridge for 3-5 days.
Freezer: I haven’t tried, though it should work. Freeze in an ice cube tray, covered with plastic wrap (to avoid discoloration) for 2-3 months. Thaw in the fridge overnight or microwave in 10-second spurts.
Other Vegan Dressings to Consider….
Vegan Lunches
Cilantro and Green Chili Dressing
Salads
Vegan Caesar Dressing
Vegan Lunches
Lemon Dressing
![completed 2-Minute Oil Free Salad Dressing [Balsamic Vinaigrette] in a glass jar](https://plantbasedonabudget.com/wp-content/uploads/2023/08/Oil-Free-Salad-Dressing-Plant-Based-on-a-Budget-8-378x378.jpg)
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Easy Basil Salad Dressing
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Ingredients
- 1 cup packed basil leaves
- 1 cup water
- ¼ cup extra virgin olive oil
- ¼ cup balsamic vinegar
- 1 cup peanuts
- Juice of ½ small lemon
- ½ tablespoon brown sugar
- Red chili flakes to taste (optional)
Instructions
- Add all ingredients to a blender or food processor.
- Blend until smooth and well combined. Adjust seasoning to taste.
- Transfer to an airtight container and refrigerate for up to 5 days.
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Notes
-
- Use fresh basil: Make sure it’s vibrant and fresh for the best flavor.
-
- Taste and adjust: I.e., sweetness, lemon, seasonings, etc.
-
- Use a high-speed blender: To blend it until smooth. Soaking nuts in cold water overnight can soften them if using a lower-powered machine.
-
- If you can’t use fresh basil: Make a ‘cheat’ pesto salad dressing by replacing it with store-bought basil pesto.
