Basil Vinaigrette

    15 mins

    Use the best quality olive oil for the dressing. It's easy to make and tastes great poured on artichokes, asparagus, or green leafy salad.

    39 people made this

    Serves: 16 

    • 1 small bunch fresh basil leaves
    • 4 tablespoons crushed roasted garlic
    • 2 tablespoons freshly grated Parmesan
    • 4 tablespoons balsamic vinegar
    • 750ml extra-virgin olive oil
    • salt and freshly ground black pepper to taste

    Prep:5min  ›  Cook:10min  ›  Ready in:15min 

    1. In a mixie, pulse the basil, garlic, cheese and vinegar. Slowly blend in the oil. Add salt and pepper to taste.

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    Reviews and Ratings
    Global ratings:

    Reviews in English (32)


    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.  -  18 May 2010  (Review from Allrecipes US | Canada)


    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.  -  23 Jul 2002  (Review from Allrecipes US | Canada)


    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.  -  11 Jan 2005  (Review from Allrecipes US | Canada)