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This basil lime vinaigrette is quick to put together and adds some brightness to any salad, making it better than anything you buy at the store.
I'm a fan of making my own homemade salad dressings - from a lime Caesar dressing to cilantro lime vinaigrette to a creamy balsamic dressing.
I feel like when most people think if basil, they think of pesto. I'll admit in that group. I have a ton of pesto recipes for a reason!
But basil is pretty versatile and can make a great vinaigrette. Paired with fresh lime juice, some vinegar, and honey, this is the definition of summer flavors.
But who says you need to be in the summer to experience this? Luckily you don't as you can grow some basil indoors. So if you want a light and healthy salad, add this basil vinaigrette to it. You won't regret it!
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Recipe Ingredients
- Basil - the star of the show.
- Olive oil - helps emulsify the vinaigrette.
- White vinegar - adds acidity.
- Honey - adds some sweetness.
- Lime - adds freshness that works well with the basil.
- Garlic - more flavor.
- Salt - enhances the flavor.
Instructions
Place all ingredients in a blender or food processor and pulse until smooth and emulsified. Add water if you need to thin out.
FAQs
No although it makes life easier. You'll want to finely chop the basil and then throw all of the ingredients in a glass jar that you can close. Just shake until it starts to emulsify.
Oil and vinegar don't naturally mix so when you emulsify are combining two liquids that are normally separate.
It will last for 2 weeks if you place in an airtight container in the refrigerator.
Pro Tips/Recipe Notes
- Use quality olive oil as part of the taste comes from it.
- While store-bought bottles can be quite convenient, they lack in flavor compared to the real thing. It really isn’t that much extra work to freshly squeeze the lime and you’ll notice a difference in flavor.
- Puree just until the basil starts to break up and the vinaigrette emulsifies. You wants bits of basil throughout it.
- If the basil vinaigrette is too thick, just add water 1 tbsp at a time.
Salad Recipes to Use this Vinaigrette With
If you’ve tried this basil lime vinaigrette or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Basil Lime Vinaigrette
Ingredients
- ½ cup fresh basil, packed
- ⅓ cup olive oil
- 2 tablespoon white vinegar
- 1 tablespoon honey
- 1 lime, juiced
- 1 clove garlic, minced
- ¼ teaspoon sea salt
- 1-2 tablespoon water (if needed to thin out)
Instructions
- Place all ingredients in a blender or food processor and pulse until smooth and emulsified. Add water if you need to thin out. Store in refrigerator for 3-4 days.
Notes
- Use quality olive oil as part of the taste comes from it.
- While store-bought bottles can be quite convenient, they lack in flavor compared to the real thing. It really isn’t that much extra work to freshly squeeze the lime and you’ll notice a difference in flavor.
- Puree just until the basil starts to break up and the vinaigrette emulsifies. You wants bits of basil throughout it.
- If the basil vinaigrette is too thick, just add water 1 tbsp at a time.
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