Lemon Basil Vinaigrette Dressing Recipe

I wrote up my Lemon Basil Vinaigrette, a quick, easy, and healthy dressing made from lemon juice and zest, fresh basil, garlic powder, and olive oil, and I included a tiny twist that makes it stand out.

I never figured a dressing could steal the show, but this Lemon Herb Vinaigrette Recipe did. Bright lemon zest and fresh basil leaves give it that sunshiny snap, but there’s more going on than just citrus and herbs, its vibrant and oddly addictive.

I made it on a whim and honestly kept sneaking spoonfuls because it felt like summer in a jar. If you’re tired of bottled stuff and want a simple fresh switch that actually changes how you think about dressing, this one might be the tiny flip you didn’t know you needed.

Ingredients

• Lemon juice: bright, tart and full of vitamin C, adds zing and cuts richness.
• Lemon zest: extra citrus oils pack aroma, tiny bitter note, boosts flavor big time.
• Basil: fresh leaves add herbaceous, slightly sweet notes plus small amounts of vitamins.
• Extra virgin olive oil: silky mouthfeel, healthy monounsaturated fats, keeps dressing smooth.
• Garlic powder: subtle savory hit without raw bite, adds depth and aroma.
• Salt: enhances flavors, helps balance acidity, important though dont overdo it.
• Dijon mustard: optional but stabilizes emulsions, gives gentle sharpness and complexity.
• Maple syrup or agave: adds a touch of sweetness, balances lemony tang, subtle flavor.

Ingredient Quantities

• 1/4 cup fresh lemon juice (about 1 large lemon)
• 1 tsp lemon zest
• 1/3 cup fresh basil leaves, loosely packed
• 1/2 cup extra virgin olive oil
• 1/2 tsp garlic powder
• 1/2 tsp fine sea salt or kosher salt
• 1/4 tsp freshly ground black pepper
• 1 tsp Dijon mustard (optional but helps emulsify)
• 1 tsp maple syrup or agave (optional for a touch of sweetness)

How to Make this

1. Zest the lemon first then squeeze out about 1/4 cup juice, microwave the lemon for 10 seconds first if you want more juice, set aside the zest and juice.

2. Roughly tear or chop 1/3 cup fresh basil leaves so they release more flavor, save a couple small leaves for garnish if you want.

3. In a blender or food processor add the lemon juice, lemon zest, torn basil, 1/2 tsp garlic powder, 1/2 tsp salt, 1/4 tsp black pepper, 1 tsp Dijon mustard (if using), and 1 tsp maple syrup or agave (if using).

4. Pulse/blend briefly to break up the basil so it mixes in, dont overblend into mush unless you want a very smooth dressing.

5. With the blender running on low slowly stream in the 1/2 cup extra virgin olive oil so the dressing emulsifies and thickens, if you dont have a blender put everything in a jar, add the oil, close lid tight and shake vigorously while tilting the jar.

6. Taste and adjust: add more salt for punch, more lemon for brightness, or a touch more maple syrup if too tart.

7. If you want a super smooth vinaigrette strain through a fine mesh sieve to remove larger basil bits, otherwise leave it chunky for more herbs.

8. Chill in an airtight jar in the fridge up to a week, let sit at room temp or give a good shake before using because olive oil can thicken when cold.

Equipment Needed

1. Microplane zester or fine grater (for the lemon zest)
2. Citrus juicer or small measuring cup (about 1/4 cup)
3. Knife and cutting board (to tear or roughly chop basil)
4. Measuring spoons (1 tsp, 1/2 tsp, 1/4 tsp)
5. 1/2 cup liquid measuring cup (for the olive oil)
6. Blender or food processor, or a jar with a tight lid if you’ll shake it by hand
7. Rubber spatula or long spoon (to scrape the blender or jar)
8. Fine mesh sieve (optional, if you want a super smooth vinaigrette)
9. Airtight jar or bottle for chilling and storing the dressing

FAQ

Lemon Basil Vinaigrette Dressing Recipe Substitutions and Variations

• Lemon juice
  • Lime juice (use 1:1, a bit sharper but works great)
  • White wine vinegar (start with half the amount, gives bright acidity)
  • Champagne or rice vinegar (milder than white wine vinegar, use half to equal)
  • Meyer lemon juice (sweeter and less tart, can swap 1:1)
• Fresh basil
  • Fresh parsley (same amount, milder and more grassy)
  • Fresh cilantro (bright and citrusy if you like cilantro)
  • Fresh mint (use a bit less, pairs nicely with lemon)
  • Dried basil (use about 1 tsp dried for 1/3 cup fresh)
• Extra virgin olive oil
  • Avocado oil (neutral flavor, use 1:1)
  • Grapeseed oil (clean, light, 1:1 swap)
  • Walnut oil (for a nutty note, use half or blend with another oil)
  • Light olive oil (milder olive flavor, use 1:1)
• Dijon mustard
  • Whole grain mustard (similar tang, use 1:1)
  • Yellow mustard (milder, use a touch less)
  • Mayonnaise (helps emulsify, use about the same amount)
  • Greek yogurt (adds creaminess and tang, use sparingly)

Pro Tips

1. Use a fine microplane for the zest and only grate the yellow skin, not the white under it. The white pith is bitter so scrape less, and the tiny bits of zest give way more perfume than chunks will, trust me.

2. For a silkier, more stable emulsion try pulsing the basil in just a little of the lemon and mustard first, then slowly add the oil while blending on low. If it breaks, whisk in a teaspoon of warm water or a tiny pinch of xanthan gum and it will come back together.

3. Fresh garlic has more brightness than garlic powder but it can be harsh raw, so grate it super fine and let it sit with the lemon for 5 to 10 minutes before mixing, that mellows it out. Or use a garlic infused oil if you want the flavor without the bite.

4. Taste as you go, and think in small increments; a pinch more salt usually helps everything pop, a drop more syrup will tame too much acid. Also this keeps about a week in the fridge and the oil will firm up, so warm it a bit or shake well before using.