Basil Balsamic Vinaigrette
Skip the store bought and make your own basil balsamic vinaigrette dressing. It is naturally gluten free and vegan. Perfect for your favorite salad, to drizzle of pizza or to dip bread in. All you need is 4 basic ingredients and less than 5 minutes
Ingredients
- 3-4 tbsp basil leaves chopped
- ½ cup extra virgin olive oil
- ¼ cup balsamic vinegar
- 1 tsp lemon juice
- Salt + Pepper for taste optional
Instructions
- Roughly chop the basil into small pieces.
Immersion Blender
- Add all ingredients to a glass or mason jar and blend for 45-60 seconds, moving the immersion blender up and down, until smooth. *
Food Processor or blender
- Add all ingredients to the processor or blender and blend for 45-60 seconds, scraping the sides as needed, until smooth.
Mason Jar
- Add all ingredients to a mason jar and shake vigorously for 45-60 seconds.
Notes
*If basil leaves get stuck on the blade gently remove them and continue to blend
I have not tested this recipe with any other oil.
Storage:
For best, prolonged freshness, store this basil vinaigrette in an airtight glass jar or meal prep container. When stored properly, this diy fresh basil salad dressing will last for up to 5 days.
If you notice the dressing is hard at all due to the olive oil thickening in the refrigerator, let is warm up for 5 minutes on the counter top then give it a good shake.
I do not recommend freezing this recipe.
Nutrition
Calories: 145kcalCarbohydrates: 2gProtein: 1gFat: 15gSaturated Fat: 2gSodium: 2mgPotassium: 14mgFiber: 1gSugar: 1gVitamin A: 45IUVitamin C: 1mgCalcium: 4mgIron: 1mg
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