Basil Salad Dressing

Why You’ll Love This Recipe

If you’ve got fresh basil on hand and a craving for something zesty after bowls of vegan zucchini soup and tuscan white bean pasta, this easy basil salad dressing is about to become a new, summery favorite. It’s bright, vibrant, herby, citrusy, and hits some notes of homemade pesto (with fresh basil, lemon, and nuts/seeds) — but 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. It’s gluten-free, vegan, healthy, and full of flavor 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 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 ½-1 avocado or some vegan yogurt, healthy vegan mayonnaise, cashew cream, and 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!

For the best flavor, let the lemon basil dressing chill for 30 minutes before serving.

FAQs

Pro 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 – 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. As well as potato and pasta salads.

• Drizzle: Over grain bowls, vegan pizza and flatbread, 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, chicken, tofu, etc.

Storage Instructions

Store: In an airtight container in the fridge for 3-5 days.

Freeze: 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.