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Basil Vinaigrette


For a quick side dish, combine steamed green beans and boiled new potatoes or kidney beans (rinsed and drained); top with this vinaigrette.

  • Prep:
  • Total Time:
  • Yield: Makes 1 1/4 cups

Source: Body+Soul, September 2007


  • 1 1/2 cups firmly packed fresh basil
  • 1/4 cup fresh lemon juice
  • 2 tablespoons Dijon mustard
  • 1/3 cup extra-virgin olive oil
  • Coarse salt and ground pepper


  1. In a blender, combine basil, lemon juice, 1/2 cup water, and mustard. Blend on high speed until completely smooth. With the motor running, add oil in a steady stream, blending until incorporated; season with salt and pepper to taste.

Reviews Add a comment

  • angsilye
    20 FEB, 2017
    I think if the 1 part acid and 2 part oil rule is followed, this will be a great dressing. This has worked for me.
  • Dawnygirl
    20 JUN, 2015
    This is a really fresh dressing. It came out a bit thick so I diluted it with a little white vinegar and added a bit of honey to reduce the acidity. It's wonderful drizzled over sliced fresh tomatoes.
  • CaliforniaGirl
    26 AUG, 2012
    Didn't look AT ALL like the photo, mine was "basil" green. Also I felt a bit too tangy from the lemon. Would cut the lemon amount in half. We'll see how it goes atop of asparagus.
  • Angela Puddephatt
    13 AUG, 2012
    Mine turned out really really thick? It wasn't a hit.