This Honey Basil Vinaigrette is one of my favorite ways to use up fresh herbs in the garden. It’s packed with herby flavor, and has a subtle sweetness from honey and apple cider vinegar. Though basil is the shining star here, I love adding in other fresh herbs as well, like rosemary, oregano, or thyme. It’s not only great drizzled over salad but also used more like a sauce on grilled veggies, layered caprese style salads, and even in pasta dishes and grain bowls.
Ingredients and Equipment
- Apple Cider Vinegar – you can substitute a variety of vinegars here for different flavors, but my favorite is definitely apple cider vinegar. It complements the honey for the perfect balance of tart and sweet. I recommend Bragg’s ACV for the best results.
- Honey – honey adds both flavor and sweetness. I’ve also used agave nectar when I’ve been out of honey and it also worked well.
- Garlic – for best results use fresh garlic as opposed to garlic powder.
- Fresh Basil – there is no substitute for fresh basil here. You are also welcome to add or substitute part of it for other favorite herbs.
- Oil – olive oil, avocado oil, or vegetable oil all work well here. Olive oil will impart a flavor, and avocado or vegetable oil will be neutral.
Instructions
- Blend vinegar, garlic, honey, and salt in a blender.
- Add fresh basil, and any other herbs you would like, blend well.
- With the blender running on low, slowly drizzle in oil in a steady stream.
Tips & Storage Suggestions
- Every dressing has a different shelf life, based on the ingredients. We recommend consuming homemade dressings and sauces within 3-4 days to be safe.
- Keep the dressing stored in an airtight container in the refrigerator.
Frequently Asked Questions
I love it on grilled veggies, drizzled over sandwiches (BLT’s!), over rice bowls or pasta with grilled chicken or steak, or with fresh mozzarella, tomatoes, and fruit. Try in with one of these dishes!
Layered Caprese Salad
Bite Sized Caprese Appetizers
Peach Basil Caprese
For salad dressings, extra virgin olive oil is often recommended for its flavor and health benefits. Avocado oil is also a good choice, especially if a neutral flavor is desired. Canola oil and vegetable oil can be used as well, though they may not add as much flavor.
Honey Basil Vinaigrette
Equipment
- 1 Blender
Ingredients
- ⅓ cup apple cider vinegar I recommend Bragg's brand 2 tablespoons honey
- 1 clove garlic or 2 smaller, about 1 teaspoon finely minced or pressed
- ½ teaspoon kosher salt
- 2 tablespoons honey
- 2 cups basil leaves, fresh, lightly packed 1 ounce. Feel free to add other herbs of your choice.
- 1 cup olive oil or other oil of your choice
Instructions
- Place vinegar, garlic, salt, and honey in a blender and blend until well combined. (See notes.) Honey has a tendency to sink and stick to the bottom of the blender, so scrape with a spatula if needed.
- Add basil and process until smooth and bright green.
- With blender running on low speed, slowly drizzle in oil in a steady stream until emulsified.
- Store in an airtight container in the fridge. You may need to let come to room temp after chilling since olive oil tends to solidify.
Notes
- Feel free to add a few extra tablespoons of other herbs of your choice, if desired.
- Blender note: I use a Blendtec brand blender that has an option of a smaller size jar. This smaller jar works perfectly for this recipe, but I’ve found when I use my extra large blender jar, there’s not quite enough liquid to blend properly in the first step. Keep this in mind and use a smaller size blender jar if you have that option, or simply double the recipe for a large jar.
Questions & Reviews
I have made this dressing many times. I love it!
Thank you for this recipe! This is delicious! I’ve made it several times. I have so much fresh Basil. Have you tried any way to preserve it?
My favorite way to preserve basil is to make large batches of pesto and freeze it!
My oh my! My balconies loaded with basil and I have never thought of creating this kind beauty! Thank you so much and enjoy your day!