Sweet Basil Vinaigrette

Sweet Basil Vinaigrette

After more than a month of absence, I finally have something delicious to share with you. It’s not that I didn’t have anything to share the whole month, but between moving, an awesome backpacking trip, and my husband’s job hunt, I just haven’t been motivated. And since you don’t pay me for this stuff, well, you’ll forgive me, right?

Remember earlier this year when I enthusiastically exhorted you to grow your own food? If you took my advice, it’s payoff time. And even if you didn’t, you can always head to the grocery store. It’ll just cost you a bit more. And now you are wondering why I planted a garden knowing I would be moving at the height of harvest time. It is because I am weird.

As I mentioned in this post, fresh herbs are a very simple way to make your cooking taste like a fancy restaurant dish. With the exception of garden tomatoes, I would rather grow herbs than anything else. Unfortunately I struggle to keep my hands off the basil while it is small. I just want to use it in everything and forget to give it a chance to get big and bushy. Shame on me.

So, imagine my delight when we moved into my parents’ home (yeah, we’re dwellers at the moment) and I found a giant pot brimming with fresh basil.

This recipe for sweet basil vinaigrette is so delicious I could almost drink it. It takes a lot of basil, so be prepared. It’s tantalizing drizzled on salads, fruit, or fresh garden tomatoes and cheese. Actually it’s hard to think of something that it wouldn’t taste good on. I’ll share a fresh garden recipe soon that features this sweet basil vinaigrette.

Sweet Basil Vinaigrette

Sweet Basil Vinaigrette


  • 2 cups tightly packed fresh basil leaves (about ¼ lb)
  • 1/3 cup rice vinegar
  • 2 cloves garlic
  • 2 TBS honey
  • 1 TBS sugar (optional)
  • 2 tsp Dijon mustard
  • ¾ cup canola oil
  • ¼ tsp kosher salt
  • ¼ tsp freshly ground black pepper


Place basil, vinegar, garlic, honey, sugar if using, and mustard in the jar of a blender. Blend until desired texture is reached (I like a little texture left from the basil). With blender running on low, add oil in a slow, steady stream. Whisk in the salt and pepper. Use immediately or refrigerate for later use.


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