Fresh Basil Vinaigrette In Weck Jar

Basil Vinaigrette

 This Basil Vinaigrette is like pesto's tangy cousin, with a brighter and lighter taste that's bursting with fresh basil flavor.
Course Side Dish
Cuisine American
Keyword basil vinaigrette
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 249kcal


  • 5 oz package fresh basil (2 cups firmly packed leaves)
  • 1.5 tsp minced garlic (2 cloves)
  • 2 tbsp chopped shallot (1/2 a shallot)
  • 2 tbsp red wine vinegar
  • 3/4 tsp salt
  • 1/2 cup to 3/4 cup extra virgin olive oil* (I like 1/2 cup plus 2 tbsp)


  • Remove all the stems from the basil, so you are only left with leaves (the stems are bitter).
  • Wash and dry the basil leaves, then place into a blender.
  • Add the garlic, shallot, red wine vinegar, salt, and olive oil, and blend on high speed for 30 seconds until smooth.
  • If desired, add more olive oil to get your desired consistency, and blend.
  • Taste and make any necessary seasoning adjustments. Enjoy!


 Basil vinaigrette will keep in the refrigerator for 4-5 days.
*It is so important to use a good quality extra virgin olive oil here. My personal favorite is California Olive Ranch, but you want an EVOO that's fruity and flavorful.


Calories: 249kcal | Carbohydrates: 2g | Protein: 1g | Fat: 27g | Saturated Fat: 4g | Sodium: 123mg