Fresh Basil Vinaigrette

Name: Fresh Basil Vinaigrette
Total time: 5 min
Yield: 4
Cuisine: Western
Ingredients: 1 cup basil leaves, tightly packed; press firmly into the measuring cup; ¼ tsp garlic, finely grated; a small amount keeps the raw garlic from tasting too harsh; ½ tsp Dijon mustard; ½ tsp cooking salt, or kosher salt; use half as much table salt or 50% more salt flakes; 1 pinch ground white pepper, or black pepper; 2 tsp apple cider vinegar, or white wine vinegar or lemon juice; use a little less lemon juice; ⅓ cup extra-virgin olive oil; 1 ice cube (1 tbsp), about 1 tablespoon in size; or use 1 tablespoon ice-cold water

A glass jug filled with bright green basil vinaigrette, garnished with fresh basil. — Fresh basil vinaigrette in a glass jug.

A bright, basil-packed dressing for leafy salads, roasted vegetables, and grilled meats or seafood.

By Cookin' KitchenSeptember 30, 2026Updated October 19, 2026

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Prep: 5 minutes
Servings: 4 servings

Prep: 5 minutes
Servings: 4

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Recipe

Fresh Basil Vinaigrette

A bright, basil-packed dressing for leafy salads, roasted vegetables, and grilled meats or seafood.

Cookin' · https://cookin.club/recipes/fresh-basil-vinaigrette

Prep: 5 minutes
Servings: 4

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Ingredients

4 servings

For 4 servings

1 cup basil leaves, tightly packed; press firmly into the measuring cup
¼ tsp garlic, finely grated; a small amount keeps the raw garlic from tasting too harsh
½ tsp Dijon mustard
½ tsp cooking salt, or kosher salt; use half as much table salt or 50% more salt flakes
1 pinch ground white pepper, or black pepper
2 tsp apple cider vinegar, or white wine vinegar or lemon juice; use a little less lemon juice
⅓ cup extra-virgin olive oil
1 ice cube (1 tbsp), about 1 tablespoon in size; or use 1 tablespoon ice-cold water

Equipment

Jug
Stick blender

Instructions

Step 1: Preheat oven to 160°C / 320°F (140°C fan-forced).
Step 2: Broccoli wedges - Trim off the base of the broccoli, keeping as much of the stem as you can. Use a small knife to cut off the tough outer skin of the stem. Cut the broccoli in half then each half into 4 wedges, being sure to cut through the thick centre stem so each wedge holds together.
Step 3: Roast broccoli - Place the wedges onto a large baking tray. Season each wedge with salt, olive oil and bake for 20 to 25 minutes, until just cooked - it will soften more as it cools on the tray. Let cool on the tray for 10 minutes. (Note 5)
Step 4: Cook bacon - Heat a non-stick pan over medium-high heat. Add the bacon and cook for 5 minutes, stirring regularly until crispy. Strain the fat and set aside.
Step 5: Basil vinaigrette - Place all the vinaigrette ingredients in a tall, narrow container the blender stick fits into all the way to the base. Blitz until combined.
Step 6: Plate - Arrange half the broccoli on a large serving plate, then scatter over half the dressing, bacon and parmesan. Repeat with remaining ingredients. Sprinkle over basil leaves and serve.

Notes

White wine vinegar or lemon juice can replace the apple cider vinegar. Use a little less lemon juice.

The ice cube helps keep the basil from browning as it blends. Store the dressing in the fridge; it stays green for up to 2 days.

A mini food processor works for this small batch. A blender also works, though the dressing can be harder to scrape out.

About this recipe

Fresh basil gives this vinaigrette a bright, herb-forward flavor. Blend it smooth and use it to dress leafy salads or drizzle over roasted vegetables, grilled chicken, steak, fish, or prawns.