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Basil Vinaigrette

Basil Vinaigrette

  • Prep

    5 m
  • Ready In

    5 m
Richard

Richard

This dressing is great with artichoke and asparagus salad, and it's one of the easiest recipes I have! Using a good quality olive oil makes a big difference in this dressing.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

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  • Calories:
  • 367 kcal
  • 18%
  • Fat:
  • 40.7 g
  • 63%
  • Carbs:
  • 1.4g
  • < 1%
  • Protein:
  • 0.5 g
  • < 1%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 12 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

  1. In a blender, combine the basil, garlic, cheese and vinegar. Slowly blend in the oil. Add salt and pepper to taste.
  2. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Jillian
40

Jillian

5/19/2010

Very nice vinaigrette because of the use of fresh basil, but very heavy on the oil. I cut the recipe in half and used less than half the amount of oil. Start off with a small amount of oil and add it according to your tastes and you'll have a nice dressing.

DONNAKAPLAN
27

DONNAKAPLAN

10/4/2003

Excellent flavor! I used red-wine vinegar instead of baslamic and had to increase the vinegar just a little to suit my sour taste. But, I am getting rave reviews! Thanks Richard for sharing the recipe.

STEPSWA
16

STEPSWA

1/17/2005

I loved this dressing! It looks a little dark and not so appealing once it is mixed up, but it tastes wonderful over just a basic salad. A good salad dressing to go with a beef dish.

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