Lemon basil vinaigrette
This lemon basil vinaigrette comes together in about 5 minutes with only a handful of ingredients.
Servings: 16 servings
Calories: 190kcal
Equipment
Ingredients
- ½ shallot minced
- 1 teaspoon lemongrass finely chopped, if using fresh
- ¼ cup basil leaves
- 3 tablespoons mint leaves
- 2 tablespoons honey *see note
- ¾ teaspoon sea salt
- ½ teaspoon black pepper
- ¼ cup fresh lemon juice *see note
- ¼ cup fresh lime juice
- 1 ½ cups olive oil *see note
Instructions
- Put all of the ingredients except the oil in the blender, or in a quart-size container if you are using an immersion blender.
- Blend on low speed for 15 - 20 seconds to break up the herbs and mix everything together until it is uniform.
- Increase speed to medium and very slowly drizzle the oil into the mixture in a thin stream (while blending), until it is fully incorporated. *You will notice that it visibly becomes thicker once you start to reach the emulsification stage.
- Store in an airtight container in the refrigerator for up to 10 days.
Notes
- You may need to give it a shake to mix it up again if it separates. This will happen after it's been sitting in the fridge.
- To give your dressing a spicy zing, try using hot honey instead of regular honey.
- Instead of lemon and lime juices, you can use 1/2 cup of lemon juice. Just stick to the 3:1 ratio!
- For extra citrus flavor, add 2 teaspoons of lemon and/or lime zest to the dressing.
- Olive oil can be a little heavy, so a good option is to mix it with a lighter flavored oil like avocado oil.
Nutrition
Serving: 2tablespoons | Calories: 190kcal | Carbohydrates: 3g | Protein: 0.1g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Sodium: 110mg | Potassium: 20mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 62IU | Vitamin C: 3mg | Calcium: 5mg | Iron: 0.2mg