I love the flavor that fresh basil and herb vinaigrette bring to so many of my favorite foods. It is easy to create a versatile dressing, using a couple handfuls of fresh basil or herbs, and just a few other siimple ingredients. I like to add this freshness to green salads, or pasta dishes. This goodness also brings a garden-fresh dimension onto any Antipasto or charcuterie spread.

I’m sharing two different recipe-varieties of vinaigrette, with the fresh herbs pulled strait from my mini-garden at home. You can watch me quickly put this super fresh classic together on the Glorified Hobby YouTube Channel.

Green Basil Vinaigrette has the classic brightness and strong earthiness, with traditional Italian-inspired flavor.

The Purple Basil Vinaigrette recipe I’m sharing uses the purple-leaf variety, that smells and tastes more subtle than it’s Italian cousin. This second dressing-recipe is more of a fresh herb vinaigrette, so that you can consider lots of options – not just basil – with crazy-awesome freshness, easily packed into the same ratios of simple-ingredients that I fine-tuned.

I like to add dimension to dressings, with at least a couple notes of fresh flavor. In these recipes, I added either fresh oregano or fresh thyme leaves and very short list of simple ingredients that once made, keeps in the fridge for about a week.

The green variety is probably going to be your go-to for a classic Italian pasta salad. All year long, this is such a great, chilled side dish. Here I cooked elbow macaroni al-dente, and tossed together chopped cucumbers, radish, black olives, fresh parsley, salt and pepper. It would be awesome with fresh tomatoes too. This was simply tossed in the fresh basil vinaigrette to my heart’s content.

Antipasto is one of my all time favorite meal-courses. It is a tradition when we gather at home with friends, and is set out for basically every special occasion. It offers an opportunity to graze and snack, just like charcuterie.

I poured both the classic green, and purple basil vinaigrette onto a fresh heirloom tomato, sitting next to Burrata cheese, Prosciutto and Provolone pinwheels, and rustic olive bread.

So let’s make this happen! You only need a few minutes of prep, with your ingredients good-to-go, and one machine of your choice: food processor, hand or standing blender.

fresh basil vinaigrette

Mili Takashima

Crazy-awesome freshness is made, with a handful of basil and a few other simple ingredients. It takes no time to create a versatile dressing, using a couple handfuls of fresh basil or herbs, and just a few more, simple ingredients. I like to add this to green salads, pasta dishes and antipasto spreads.

If you use these ingredient ratios, your dressing will not separate after being blended. After making, keep in a sealed container, stored in the refrigerator for up to a week.

This recipe is naturally gluten free and vegan.

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Ingredients

2 cups fresh italian basil
2 tablespoons fresh oregano or thyme leaves This is optional to add another note of flavor and aroma.
1/2 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon dried oregano whole leaf is always preferred
1 teaspoon fresh minced garlic (two average-sized cloves)
1/2 teaspoon coarse salt

Instructions

Prepare your ingredients.
Regardless of the machinery you use to blend, pour in the olive oil first, followed by the rest of the ingredients.
I'm using a small food processor. I add the basil and oregano last.
Food-process or blend until totally combined.
There will be some loose-leafs and items that do not come together, so move them around, so that they can be properly blended.
After about a minute more, your vinaigrette will be perfectly blended. If you use these ingredient ratios, your dressing will stay blended and will not separate.
Pour right over pasta salads.
Use as a dip with rustic breads.
Enjoy with antipasto or charcuterie.

Video

Herb vinaigrette makes my taste buds super happy, and it makes any simple green salad all the more delicious and beautiful.

fresh herb vinaigrette

Mili Takashima

I'm sharing how to create a beautifiul and versatile vinagrette, by combining different herbs, within the ratios I provide for a wonderfully blended, super fresh taste that will not separate. Here I use purple basil and thyme, and offer notes on switching them out for other fresh herbs.

Top onto green or pasta salads, or use for antipasto or charcuterie. Store in a sealed container, and refrigerate for up to a week (five to seven days).

This recipe is naturally gluten free and vegan.

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Ingredients

2 cups fresh purple basil other options: fresh oregano, fresh parsley, mint, etc.
2 tablespoons a second fresh herb optional, to add dimension. Here I used fresh thyme
1 tablespoon dried oregano consider using a dried herb mix if you prefer variety
1/2 cup extra virgin olive oil
1 tablespoon vinegar consider red wine vinegar, rice wine vinegar, apple cider vinegar
1 tablespoon fresh lemon juice Instead of adding citrus, consider just adding a second tablespoon of the same vinegar you go with.
1 teaspoon fresh minced garlic (two average size cloves)
1/2 teaspoon coarse salt

Instructions

Clean and measure your main fresh herbs.
Pour in the rest of your ingredients.
Since I'm using a hand-mixer and will store whatever I have left in a glass jar anyway, I used it as my mixing bowl.
Place the fresh herbs on top and blend by moving your handmixer up and down and into the wet ingredients.
Pour onto a salad and enjoy the fresh flavor.