Basil balsamic vinaigrette is a twist on basil vinaigrette that will likely become your new favorite dressing for salads, veggies and more.
If you're looking for a vinaigrette or dressing that takes dishes to the next level, this is it. We recently made this dressing for our brussels sprouts and asparagus side dish, and now we're using it for lettuce salads and other roasted veggie dishes. But, this basil balsamic vinaigrette can be paired with so much more, like chicken, fish or even creamy burrata cheese.
This simple vinaigrette is made with extra-virgin olive oil, balsamic vinegar, fresh basil, garlic, and Dijon mustard. In terms of flavor, it's slightly similar to basil pesto, but it's much lighter and gets a little tang from the balsamic vinegar. It's absolutely delicious.
Using fresh basil is a must in the recipe. Obviously, it's a great summer dressing when basil is plentiful. But, we make it any time we get fresh basil at the store.
It only takes 5 minutes to make, and you can double the recipe and store it in the fridge to use for salads or other dishes throughout the week. Enjoy!
- Fresh basil: Fresh basil is a must for the vinaigrette! Although we pack quite a bit of basil into the dressing, you don't want to add too much since the dressing may become too thick. But, if you do, simply add more olive oil to thin it out.
- Extra-virgin olive oil: Quality, extra-virgin oil is another must in this vinaigrette since you'll taste it.
- Balsamic vinegar: We recommend getting a high-quality balsamic vinegar, which may be a little more expensive, to ensure the best flavor.
- Garlic: We love the flavor that fresh garlic adds to the dressing, but you can skip if you like.
- Dijon mustard: Just a little is needed for the vinaigrette. Whatever spicy mustard you have on hand will do.
- Salt: After mixing the vinaigrette, you'll add salt to season. So, taste and add salt to your liking.
How to Make
STEP 1: In a food processor or blender, combine the ¼ cup extra-virgin olive oil, balsamic vinegar, garlic, Dijon mustard and basil. Pulse until smooth.
STEP 2: Taste dressing and add salt as needed. If dressing is too thick, add a little more olive oil to thin it out. Serve immediately or store in fridge in a closed container for up to 4 days.
How to Store
Store in a closed container in the fridge for up to 4 days.
Balsamic is a deep and flavorful vinegar that is made from crushed grapes. Because it's made with grapes, it's higher in carbs due to naturally occurring sugars.
Although balsamic vinegar is higher in carbs due to its sugar content, it usually adds a minimal amount of carbs when included in a vinaigrette. For example, the basil vinaigrette in this recipe uses only 1 tablespoon of balsamic vinegar. One tablespoon is roughly 2.5 carbs, and when divided among 4 people, it's only .6 grams of carbs per person.
If you try this recipe, we would love to hear your feedback! Leave a comment, rate it, and tag @lowcarbsimplified on your photo of this recipe on Instagram or Facebook. We hope you enjoy this recipe as much as we do!
Basil Balsamic Vinaigrette
- 1 cup fresh basil (about 0.7 ounces), lightly packed
- ¼ cup extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- Salt to season
- Combine & Blend: In a food processor or blender, combine the ¼ cup extra-virgin olive oil, balsamic vinegar, garlic, Dijon mustard and basil. Pulse until smooth.
- Finish: Taste dressing and add salt as needed. If dressing is too thick, add a little more olive oil to thin it out. Serve immediately or store in fridge in a closed container for up to 4 days.
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