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June 8, 2020

Zippy Lemon Basil Vinaigrette

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Looking for an easy five minute sauce to meal prep at the beginning of the week? This lemon basil vinaigrette has got your back! Not only can it dress up a salad like it’s headed to the Oscars, this sauce can make a filet of salmon or simple chicken breast shine. The lemon juice and zest make this herbaceous vinaigrette extra zippy!

lemon basil vinaigrette in a bowl

Meal prepping this basil vinaigrette

When it comes to meal prep, I try to make one or two sauces/marinades/vinaigrettes at the start of the week that can do doubly duty in different recipes. When it comes to buying sauces at the store, it can be a huge time saver when you’re in a crunch. BUT if you want to save money and control the ingredients in your diet (ie. no weird preservatives and things you can’t pronounce), it’s always best to make your own. Luckily, it couldn’t be any easier too!

When it comes to this sauce, its just a matter of adding all your ingredients to a food processor or blender and pulsing away. In less than 5 minutes, you’ll have a beautiful, vibrant dressing that will keep for 4-6 days in the fridge.

Pro Tip: If you’re looking for a smooth and silky sauce, a blender will typically give you the best results (assuming you have a good blender!). With a chunkier sauce, like a pesto, a food processor is often your best bet.

lemon basil vinaigrette in a bowl

putting your vinaigrette to use

The versatility of this sauce it what makes it one of my top 5 go-to vinaigrettes. Here are some of my favorites ways to use it!

  • As a sauce for grain bowls and buddha bowls
  • Drizzled over salmon, chicken and shrimp
  • Served alongside these tasty mediterranean quinoa patties
  • Tossed with a watermelon and cucumber salad like this beauty
  • Caprese-style, drizzled over sliced tomatoes and buffalo mozzarella
  • Mixed with zucchini noodles, cherry tomatoes and goat cheese

The sky is the limit! Have fun, experiment, and let me know your favorite dish to serve with this delicious vinaigrette!

lemon basil vinaigrette in a bowl

Lemon Basil Vinaigrette

Katie Clack
This vibrant and zippy lemon basil vinaigrette is super versatile and can be used as a salad dressing or drizzled on top of chicken or seafood.
0 from 0 votes
Print Recipe Pin Recipe
Prep Time 5 mins
Course Sauce
Servings 1 cup

Equipment

  • food processor or blender

Ingredients
  

  • 2 cup fresh basil
  • 1 whole lemon, zested and juiced
  • 2 whole garlic cloves
  • 1 tsp kosher salt
  • 1/4 tsp black pepper
  • 2 tbsp red wine vinegar
  • 1/2 cup extra virgin olive oil

Instructions
 

  • Combine the fresh basil, lemon zest, lemon juice, garlic cloves, salt and pepper into food processor or blender. Pulse thoroughly to combine.
  • With the blender running, drizzle in the 1/2 cup of extra virgin olive oil until completely incorporated.

Notes

*This dressing will keep in the fridge for 4-6 days.  You’ll notice the green color start to dull as it oxidizes so it’s best to store in an airtight container.
*You can also add 2tbsp of minced shallot for some extra zing.
Keyword basil, herb, vinaigrette, dressing, sauce, salad dressing
Tried this recipe?Let us know how it was!
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Filed Under: Sauces & Dips Tagged With: basil, lemon

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Celebrating the start of summer with this Rhubarb Celebrating the start of summer with this Rhubarb 75, my spin on a classic! 🥂. Amp up the traditional flavors of a French 75 by adding a splash of this rhubarb simple syrup (also delicious in lemonade!) 

Rhubarb 75

Ingredients
2 oz of Gin
2 oz of Champagne
2 oz of Rhubarb syrup(or more if you like it sweeter)
Half a squeeze of fresh lemon
Ribbons of Fresh Rhubarb, for garnish, optional

1.)Add Rhubarb syrup to the bottom of the glass.
2.) Add gin and lemon juice, stir
3.) Top with champagne and enjoy!

Rhubarb Syrup 

4 cups chopped fresh rhubarb
1 cup Granulated Sugar
1 cup Water
2 Tablespoons of fresh Lemon Juice
1 Tablespoon of Pink Peppercorns

Mix all ingredients into a pot on the stove on medium high for 20- 25 minutes.
Strain rhubarb mixture
Store Rhubarb syrup, up to ten days in the fridge, if it lasts that long.

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My kids love to help make these too! I’m a sucker for any recipe that lets us have some fun in the kitchen and gets them involved. Major win! 🧑‍🍳

Full recipe in my bio and stories today! *Since I know you all will ask, the pretty blue plate is from @westelm 

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