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Basil Vinaigrette

Rated as 4.31 out of 5 Stars

"This dressing is great with artichoke and asparagus salad, and it's one of the easiest recipes I have! Using a good quality olive oil makes a big difference in this dressing."
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Ingredients

5 m servings 367 cals
Original recipe yields 16 servings (3.5 cups)

Directions

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Nutrition Facts


Per Serving: 367 calories; 40.7 g fat; 1.4 g carbohydrates; 0.5 g protein; < 1 mg cholesterol; 12 mg sodium. Full nutrition

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Reviews

Read all reviews 21
  1. 26 Ratings

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Most helpful positive review

Very nice vinaigrette because of the use of fresh basil, but very heavy on the oil. I cut the recipe in half and used less than half the amount of oil. Start off with a small amount of oil and...

Most helpful critical review

The roasted garlic is an interesting idea,if you have time. I used raw. The ratio of oil to vinegar is way off; typically 2:1 or 2.5:1 is about right, which is what I had to do...add vinegar.

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Very nice vinaigrette because of the use of fresh basil, but very heavy on the oil. I cut the recipe in half and used less than half the amount of oil. Start off with a small amount of oil and...

Excellent flavor! I used red-wine vinegar instead of baslamic and had to increase the vinegar just a little to suit my sour taste. But, I am getting rave reviews! Thanks Richard for sharing t...

I loved this dressing! It looks a little dark and not so appealing once it is mixed up, but it tastes wonderful over just a basic salad. A good salad dressing to go with a beef dish.

Great salad dressing Richard! I cut back the oil by half, yet still used the same amounts of the rest of the ingredients. After tasting, I felt it needed a little brightening, so I added the jui...

Loved LOVED LOVED the fresh basil! I doubled the vinegar (white balsamic) and added the juice of half a lemon and a good squirt of dijon mustard. Left the cheese out and added it on top of the...

Super easy to make and very delicious!

I cut the oil to only half a cup and added a few tablespoons of lemon juice. After this was blended I put it over a fresh spinach salad with cilantro and onions. Heavenly!!

Thanks for sharing this wonderful recipe!

The roasted garlic is an interesting idea,if you have time. I used raw. The ratio of oil to vinegar is way off; typically 2:1 or 2.5:1 is about right, which is what I had to do...add vinegar.