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    You Are Here: Home → Sauces

    Basil Lime Vinaigrette

    January 2, 2021 | Updated February 16, 2021 by Ryan 1 Comment

    258 shares
    Jump to Recipe Print Recipe
    basil lime vinaigrette in glass jar with basil on white board
    basil vinaigrette in glass jar on white board
    basil vinaigrette in glass jar with spoon on white board

    This post may contain affiliate links. Please read my disclosure.

    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.

    basil vinaigrette in glass jar with spoon on white board

    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!

    Jump to:
    • Recipe Ingredients
    • Instructions
    • FAQs
    • Pro Tips/Recipe Notes
    • Salad Recipes to Use this Vinaigrette With
    • Basil Lime Vinaigrette
    basil lime vinaigrette in glass jar with basil on white board

    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.

    vinaigrette being blended in blender

    FAQs

    Do I Need a Blender to Make a Vinaigrette?

    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.

    What Does Emulsify Mean?

    Oil and vinegar don't naturally mix so when you emulsify are combining two liquids that are normally separate.

    How Long Does Homemade Vinaigrette Last?

    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.
    basil vinaigrette in glass jar on white board

    Salad Recipes to Use this Vinaigrette With

    • Mango, Kale and Quinoa Salad
    • Couscous Salad
    • Edamame, Chickpea and Apple Salad
    • Summer Quinoa Salad

    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 vinaigrette in glass jar with spoon on white board
    Print Recipe
    5 from 2 votes

    Basil Lime Vinaigrette

    This basil vinaigrette with lime is quick to put together and adds some brightness to any salad, making it better than anything you buy at the store.
    Prep Time5 mins
    Total Time5 mins
    Course: Sauce
    Cuisine: American
    Servings: 16
    Calories: 72kcal
    Author: Ryan Beck

    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.

    Nutrition

    Serving: 1g | Calories: 72kcal | Carbohydrates: 8g | Protein: 0g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 3g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 38mg | Potassium: 2mg | Fiber: 0g | Sugar: 7g
    Did You Try This Recipe?I love seeing what you make so mention @ChiselandFork or tag #chiselandfork on Instagram and please give a star rating below!
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    Comments

    1. Ruth says

      August 05, 2022 at 7:56 pm

      5 stars
      Yum! Light delicious I could eat this every day!

      Reply

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